Apple Meringue Tart
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1/2 cp sifted all-purpose flour
2 tbsp sugar
4 tbsp butter or margerine
3/4 cp thick applesauce or sliced cooked apples
1/2 tbsp brown sugar
1/2 tbsp grated lemon peel
3 egg whites
6 tbsp sugar
custard sauce (See separate Recipe)
1 - Start oven at moderate (350 degrees F.)
2 - Sift flour and 2 tbsp sugar together in small mixing bowl.
3 - Chop butter or margerine into flour and sugar with pastry blender until pastry holds together.
4 - Turn dough out on lightly floured board.
5 - Pat out lightly and cut 6 circles 2 1/2 inches in diameter.
6 - Bake on ungreased cooky sheet 10 to 15 minutes.
7 - Remove pastry from oven.
8 - Reduce oven temperature to slow (300 degrees F.).
9 - Season applessauce or slices with brown sugar and lemon peel.
10 - Place heaping tablespoon of apple mixture on each baked pastry circle.
11 - Beat egg whites.
12 - Add sugar gradually, beating until meringue stands in points when whip is removed.
13 - Heap meringue on apple-topped pastry.
14 - Spread meringue over top and sides thickly.
15 - Bake 30 minutes or until golden.
16 - Let cool.
17 - Serve with or without custard sauce.
Makes 6 servings.