Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Apple and Blackberry Meringue

Rate This Article

Comment On This Article

Ingredients
  • 225g (8oz) shortcrust pastry
  • 900g (2 lb) cooking apples, such as Bramleys, peeled, cored and sliced
  • 1 cinnamon stick, halved
  • juice of 1 lemon
  • 115-140g (4-5oz) caster sugar
  • 225g (8oz) blackberries, thawed if frozen
  • 50g (1 3/4 oz) toasted flaked almonds
  • for the meringue
  • 2 large egg whites
  • 115g (4oz) caster sugar
Instructions

serves 6. Preheat the oven to 200C (gas mark 6, 400F). Roll out the pastry and use to line a 20 cm fluted loose-bottomed flan tin. Line with foil or greaseproof paper and fill with baking beans, then bake blind for about 15 minutes. Remove the beans and paper and return to the oven for about 5-10 minutes until the pastry has dried out. Lower the temperature to 160C (gas mark 3, 325F). In a pan, gently heat the apples, cinnamon, lemon juice and sugar (to taste) with two to three tablespoons of cold water for 10-15 minutes, until the apples are soft and pulpy. Remove the cinnamon, then fold in the blackberries and pile the mixture into the pastry case. Make the meringue: in a clean grease-free bowl, whisk the egg whites until white and foamy. Whisk in 50g (1 3/4 oz) of the sugar until the mixture stiffens and becomes glossy, then fold in the remaining sugar. Spoon the meringue over the apple and blackberry filling. Using a palette knife, spread the meringue out evenly, pulling into peaks. Scatter the almonds on top and bake for 25-30 minutes until the meringue is a crisp, pale golden brown on top, but still soft inside.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com