Preparation time
2h 0min
Total time
22h 0min
Portion
9
portion(s)
Level
easy
Ingredients
Filling
- 500 grams frozen seedless cherries
- 1 apples, cut in 2 cm
- 50 gram raw sugar
- 1 heaped tablespoons lemon zest, 1 lemon
- 1/2 --- lemon juice
Sweet short crust pastry
- 100 grams white sugar
- 200 gram unsalted butter, chilled and cut into 3 cm chunks
- 370 gram plain flour, little extra for dusting
- 1 egg
- 1 pinches salt
- 1 level teaspoons vanilla extract
Meringue
- 4 egg whites
- 150 gram caster sugar
- 1 level teaspoons cream of tartar
- 1 level teaspoons Confectioners Sugar, optional for dusting
Accessories you need
-
Butterfly
-
Simmering basket
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Add all ingredients to the "Closed lid"
20min 100 degrees speed 1
set aside and let cool completley - Place sugar into "Closed lid"
15 sec / speed 10
add remainging ingredients
30 sec / speed 5
form a thick rectangle wrap and let rest in the fridge for 1 hour
Pre heat oven 180 degrees
line your tin with baking paper ( 20cm x 30cm )
Roll your pastry to fit tin, dot base with a fork and pop in the freezer for 10 min to re set the butter.
Bake for up to 20 min
Keep an eye on it all ovens are differnt.
Let cool
You can also use the sweet short crust pastry off cookidoo if you profer guided cooking. - Place a sml bowl on top of the lid and weigh sugar an set aside.
Inset butterfly
Add egg whites and cream of tartar.
Wip 4 min / 50 Degrees / Speed 3.5/ without muresuring cup
Re Wip 4 min / 50 Degrees / Speed 3.5/ without muresuring cup this time adding sugar 1 tablespoon at a time.
Put it into a piping bag. - By this stage your filling and tart should be cool.
Strain most of the liquid off the frute and set aside for serving
Spread frute over the tart shell
Pipe meringue ontop.
Brown with a butain tourch.
Dust with cnfectioners sugar (optional)
If you do not have a butain tourch pop in a hot oven until lightly browned and ten dust after it has cooled
Filling
Sweet Shortcrust Pastry
Meringue
Putting it all together
Thermomix Model
-
Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
-
Recipe is created for
TM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Recipe's categories:
Afternoon tea
Supper
Baking
Cooking
Birthday
Holiday
Party
Picnic
Cooking for large family
New Zealand
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