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Apple Meringue Tart

Source of Recipe

SOURCE: Woman's Day Low-Calorie Dessert Cookbook (pg. 143-144)


List of Ingredients

1/2 c Sugar
1/4 c Water
3 Apples, (about 1 lb.)
1 Deep-dish 9" pie shell - prebaked
3 Egg whites at room temp
1 pn Cream of tartar
1 t Vanilla
1/2 oz Almonds freshly ground - (about 2 1/2 tbsp.)


Recipe

Pour the sugar and water into a wide pot or skillet, put on medium heat, cover, and bring to a simmer. Meanwhile, peel the apples, cut into eighths lengthwise, and core. Add the apples to the boiling syrup, re-cover, and cook until the fruit is soft but not mushy, about 5 to 7 minutes.

Once or twice during the cooking, carefully turn the apples, using two wooden spoons to prevent breaking them. With a slotted spoon, lift the cooked apples onto paper towels; let them drain thoroughly. If the pot is too large to pour from easily later on, transfer the syrup to a smaller pot. When the apples have cooled, arrange them in the bottom of the prebaked pie shell.

Preheat the oven to 325. Place the reserved syrup on medium heat and bring to the boiling point while beating the egg whites sprinkled with cream of tartar. When the whites are quite firm and the syrup has boiled for about 5 minutes, pour the syrup has boiled for about 5 minutes, pour the syrup over the beaten whites while continuing to beat at medium speed. Then add the vanilla and beat at high speed until the meringue is completely cool. Carefully fold in the ground almonds.

Spoon the beaten whites over the apples and use a rubber spatula to smooth them into a topping that reaches all the way to the crust rim. If desired, slash through the meringue in a few places to allow the apples to show through. Place in the oven for 15 to 20 minutes, or until the meringue is a nice golden color. Remove and cool.