ADVERTISEMENT
Make the crust
In a mixing bowl, whisk together flour, sugar, and a pinch of salt. Add cold butter and cut it into the flour using a pastry cutter or your fingers until it resembles coarse crumbs.
Add the egg yolks and mix until the dough comes together. If needed, add a teaspoon of cold water. Shape into a ball, wrap in plastic, and chill for 20 minutes.
Preheat oven to 180°C (350°F). Grease a 20 cm (8 inch) tart pan with butter and line the bottom with baking paper.
Roll out the dough and press it into the prepared tart pan. Prick the base with a fork and chill again while you prepare the filling.
Cook the apples
Peel and thinly slice the apples. In a skillet, add apple slices, lemon juice, and sugar. Cook over medium heat for 7–8 minutes until the apples are tender and slightly caramelized. Remove from heat and allow to cool.
Bake the crust
Place a sheet of parchment paper over the crust and fill with pie weights or dry beans. Blind bake the crust for 12–15 minutes. Remove weights and bake for another 5 minutes until slightly golden.
Assemble the tart
Spread the cooked apples evenly over the crust.
Make the meringue topping
In a clean bowl, beat the reserved egg whites until soft peaks form. Gradually add the sugar and vanilla while beating until stiff peaks form (about 5–6 minutes). Gently fold in the cornstarch.
Top the tart
Spoon or pipe the meringue over the apples, creating swirls or peaks.
Bake again
Return the tart to the oven and bake for 10–12 minutes, or until the meringue is golden brown on top.
Cool and serve
Let the tart cool in the pan. Slice and serve at room temperature or chilled.
ADVERTISEMENT
