Applesauce meringue tart

Yield: 8 servings

Measure Ingredient
7 \N Pat dwigans
\N \N Dough
1½ cup Flour
½ teaspoon Salt
\N \N Rind of 1 lemon -- finely
\N \N Grated
1 tablespoon Sugar
9 tablespoons Margarine
1½ tablespoon Cold water
\N \N Filling
1 cup Thick sweetened applesauce
¼ teaspoon Cinnamon
1 tablespoon Very finely chopped lemon
\N \N Rind
\N \N Meringue
2 larges Egg whites
2 tablespoons Sugar
¼ teaspoon Cream of tartar

Dough: Mix together the flour, salt, grated lemon rind and sugar. Cut in the margarine with 2 knives or a pastry blender until the mixture is crumbly. Work in the water with your hands until the dough is blended. chill it for ½ hour. Preheat oven to 475 When the dough has chilled, press it evenly into a 9 inch layer cake pan or 9 inch flan pan, pan with a removable bottom, bringing the dough up the sides almost to the top of thepan and keeping it an even ehickness throughout. make holes all over the bott

Filling: mix the applesauce with the cinnamon and the chopped lemon rind.

Meringue: Beat the egg whites and cream of tartar until soft peaks form. Beat in the sugar, 1 T at a time, and continue beating until stiff peaks form.

Procedure: Pour the applesauce into the cooled shell. Pile the meringue in spoonfuls over the surface and blend it together with a spatula, being sure that the meringue touches the edges all around.

bake the tart until the meringue is browned lightly. ABout 8-10 minutes. Serve at room temp.

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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