Apple & Sultana Tart

• This tart – tarta in Polish  – has 3 layers.
• A shortcrust base and sides.
• The apple & sultana filling as seen in a recent post.
• A meringue – beza – topping using 2 or 3 egg whites.

METHOD

• Use melted butter to grease a 21cm fluted loose bottomed tart dish.
• Pre- heat the oven to GM7 – 220°C.
• Roll out the shortcrust pastry to cover the bottom and sides of the dish.
• Bake blind – with ceramic beans for 15 minutes.
• Remove the beans and bake for another 5 minutes.
• Take the tin out of the oven and cool for a few minutes.
• Lower the oven temperature to GM4 – 180°C.
• Fill the tart with cold already prepared apple and sultana mixture.
• Make the meringue in you usual way with 2 egg whites and 100g granulated or caster sugar or 
• 3 whites and 150g of granulated or caster sugar.
• Cover the filling with the meringue and bake for 30 minutes.
• You can turn the oven down to GM1 – 140°C and bake until the meringue is dried out.
• Leave to cool on a cake rack.
• Serve cold.

Testers voted this delicious.