Pink applesauce meringue tart with hazelnut cookie crust
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | McIntosh apples; (about 6) |
| 1 | pounds | Purple or red plums; (about 4), halved |
| ; and pitted | ||
| ¾ | cup | Sugar |
| ¼ | cup | Apple juice |
| 2 | tablespoons | Fresh lemon juice |
| ½ | cup | Hazelnuts; toasted and skinned |
| ; (procedure follows) | ||
| 3 | tablespoons | Sugar |
| 1⅓ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | Stick unsalted butter; softened (1/2 cup) | |
| 1 | large | Egg yolk beaten lightly with 2 |
| ; tablespoons water | ||
| 2 | larges | Egg whites |
| ⅓ | cup | Sugar |
Directions
FOR APPLESAUCE FILLING
FOR COOKIE CRUST
FOR MERINGUE
Make applesauce filling:
Quarter and core apples (do not peel). In a 5-quart saucepan simmer apples, uncovered, with remaining filling ingredients 2 hours, or until mixture is reduced to about 3¾ cups. (Stir mixture frequently during last 30 minutes of cooking to prevent scorching.) Force mixture through a food mill fitted with coarse disk or a medium-mesh sieve into a bowl, discarding solids, and chill. Applesauce may be made up to 3 days ahead and chilled, covered.
Preheat oven to 375F.
Make cookie crust:
In a food processor grind hazelnuts fine with sugar, flour, and salt. Add butter and pulse mixture well. Add yolk mixture, 1 tablespoon at a time, pulsing after each addition, and pulse mixture until it forms a dough.
Press dough onto bottom and up side of a 10-inch tart pan with a removable fluted rim. Bake crust in middle of oven 25 minutes, or until browned lightly, and cool in pan on a rack. Crust may be made 3 days ahead and kept, covered, in a cool dry place.
Spread applesauce onto crust.
Preheat oven to 450F.
Make meringue:
In a bowl with an electric mixer beat egg whites with a pinch salt until they hold soft peaks. Add sugar gradually, beating whites until they hold stiff peaks.
Transfer meringue to a pastry bag fitted with a ½-inch star tip and pipe some in a lattice pattern over filling. Pipe remaining meringue onto edge of tart to make a decorative border.
Bake tart in middle of oven 10 minutes, or until meringue is golden, and chill 30 minutes or up to 3 hours.
To toast and skin hazelnuts:
Preheat oven to 350F.
In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much of skins as possible and cool.
Gourmet October 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.