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Recipe Name: Apple Amber Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

4 4 inch loose-bottomed tart
tins lined with 165g
6oz shortcrust
450 Gram(s) Bramley apples, 1lb
3 Tablespoon(s) Brown sugar
Grated zest and juice of 2
small lemons save 2tsp
juice for
2 Egg yolks
55 Gram(s) Unsalted butter, cubed 2oz
Whites of 2 large eggs
1 Pinches salt
65 Gram(s) Caster sugar, 21/2oz
1 Teaspoon(s) Cornflour
1 Teaspoon(s) Lemon Juice
Preheat the oven to 190C/gas 5. Roll out and line the tart tins and
bake blind. Reduce the oven heat to 160C/gas 3. Peel, core and slice
the apples. Cook with the lemon zest and juice and the brown sugar
until soft. Remove from the heat and allow to cool slightly. Beat the
egg yolks and add to the cooked apples with the butter, stirring well.
Divide the apple mixture between the tart cases and bake for 15
minutes until firm. Reduce the oven temperature to 120C/gas 1/2. In a
clean mixing bowl, whisk the whites with the pinch of salt until
stiff. Add 1tbsp sugar and whisk until flossy. Add the rest of the
sugar (reserving 1tbsp) and whisk until it peaks. Fold in the
cornflour and lemon juice until well blended. Pile on top of the apple
in rough peaks. Sprinkle with the reserved sugar. Bake in a cool oven
until the meringue has a crisp coating the the peaks are tinged golden
- about 25-30 minutes. Allow to cool and settle. Remove from the tins
by carefully pushing up the loose bases. Transfer to serving plates
and drizzle with a little fruit coulis or caramel sauce to serve.
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3685
Calories From Fat: 2324
Total Fat: 259.8g
Cholesterol: 489.4mg
Sodium: 1777.6mg
Potassium: 613.2mg
Carbohydrates: 289.9g
Fiber: 8.3g
Sugar: 46.6g
Protein: 52.8g

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