What can I say except make this already! These autumnal apple meringue tartlets are easy to make. Small and perfectly formed but dangerously moreish. A seasonal alternative to the ubiquitous lemon meringue pie. Spiced with cinnamon and ginger and with a little date syrup the filling has subtle warm sweetness but still tart thanks to the Braeburn apples we used.
Shortcrust pastry is fairly easy to make at home – we made ours using our Optimum 9400 blender (which we love!) as it is great as a food processor and takes less than a minute to be ready from scratch (seriously!), but you can do it by hand or do as we often do and buy a packet of ready made pastry – though if you can get a butter containing one it really does taste better. We used some orange juice instead of milk to bind the pastry. Not sure it tasted much different so feel free to stick to milk.
So after cooking the apples a little to soften them up, you just dispense teaspoonfuls into each tartlet. The great thing about MINI apple meringue tartlets by the way is you do not need to bake the pastry blind first as the whole thing cooks so quickly the pastry will be crisp before the filling has a chance to cause any soggy bottom issues.
Next up is the meringue. An electric whisk or a strong-armed man is a useful accessory here. We have a Kenwood Chef so are rather glad of that on occasions such as these…
And finally – if you can use a piping bag I can tell you it is ever so satisfying and so easy to create a pretty finish. However if you are not comfortable with it, you could use a tablespoon to have a mound of meringue on each tartlet then spike it up like a hedgehog.
- 100g Butter
- 200g Flour
- 1-2 tablespoons milk (or orange juice)
- 3 tart eating apples (we used Braeburns with a nice firm flesh)
- juice of half a lemon
- 1 teaspoon powdered cinnamon
- half teaspoon powdered ginger
- 1 teaspoon date syrup
- 2 egg whites (medium eggs)
- 100g caster sugar
- pinch of salt
- Cut the butter into cubes
- Put the flour into a food processor (we used our power blender) and add the butter.
- Pulse for a few seconds at a time until the flour and butter are combined and broken down into a breadcrumb texture.
- Alternatively you can put the flour into a bowl, add the butter cubes and rub the butter into the flour by hand.
- Tip the pastry from the food processor jug into a bowl and add the milk or orange juice to combine.
- Bring the dough together and roll into a smooth bowl. Squash it into a fat disc, cover in cling film and refrigerate for an hour.
- In the meantime, preheat oven to 160 Deg C.
- Grease a cupcake tin.
- Peel and chop the apples.
- Mix with the lemon juice, spices and date syrup in a saucepan over medium heat.
- Cook for 10 to 15 minutes until the apples are softening in texture.
- Allow to cool.
- Prepare the meringue by whipping the egg whites to soft peak stage.
- Add a couple of tablespoons of the sugar and continue to beat till the whites are firm peaks.
- Add the rest of the sugar and continue to whip until the sugar is fully incorporated.
- Scoop the meringue into a piping bag fitted with a 1cm star nozzle.
- Roll out the pastry and cut 12 discs large enough to fill the holes in the cupcake tin.
- Place a circle of pastry in each hole and gently press the pastry into the hole to eliminate air pockets.
- Portion a teaspoon of apple filling per tartlet.
- Pipe the meringue onto the apple filling, taking care not to leave any gaps.
- Use a water-wetted finger to correct any gaps (meringue is sticky!)
- Bake for 10-20 minutes until the pastry is golden brown and the meringue is starting to brown.
- Remove from oven and use a palette knife to gently prise the tartlets out of the tin.
- Place on a cooling rack and allow to cool.
More meringue topped delights –
This clever carrot cake meringue pie by Cakeyboi.
This cherry meringue pie by Sarah
A Lemon meringue pie by Michelle
And a stunning mini blackberry meringue pie from Urvashi
Disclosure – we were given an Optimum 9400 blender to review and this post contains an affiliate link but that does not change our opinion that we love this machine!