INGREDIENTS
SHORTCRUST PASTRY
- 3 cups (450 g) wheat flour
- 1/3 cup of sugar
- 1 vanilla sugar
- 1 teaspoon of baking powder
- 250 g butter
- 50 g lard or butter
- 5 yolks
APPLES
- 1 kg of gray reneta apples
- 1 vanilla sugar
- juice of 1/2 lemon
- 1 cream or vanilla pudding
- 1 teaspoon of cinnamon
MERINGUE
- 5 egg whites
- 1 and 1/2 cups of sugar
- 2 tablespoons of potato flour
- powdered sugar for sprinkling
PREPARATION
SHORTCRUST PASTRY
- Sift the flour into a bowl or onto the pastry board, add sugar, vanilla sugar and baking powder. Add grated or finely chopped butter and chopped lard. Grind the ingredients with your fingers or chop the ingredients on the pastry board until you get a fine crumble.
- Add the yolks and knead the dough by combining all the ingredients. Form a ball, flatten it, wrap it in foil and put it in the fridge for about half an hour.
APPLES
- Peel the apples and grate them on a coarse grater. Add vanilla sugar, lemon juice, pudding powder and cinnamon, mix and set aside. Preheat the oven to 175 degrees C.
- Remove the dough from the fridge, set aside 1/3 of the dough and put it back in the fridge. Form a ball from 2/3 of the remaining dough and cut it into thin slices, place them on the bottom of a 25 x 35 cm baking tray greased with butter and lined with baking paper or sprinkled with flour. Knead the slices with your fingers into one even layer and place in the oven for 10 minutes.
MERINGUE
- Beat the egg whites with a pinch of salt until stiff, then gradually add the sugar, beating constantly. Once the sugar is finished, beat for another 2-3 minutes. Add potato flour and mix.
- Place the apples on the baked base, the meringue on top and finally the grated dough from the fridge. Bake for about 35 minutes until golden brown , sprinkle with powdered sugar.
TIPS
Pay attention to the size of the baking tray – its surface cannot be smaller than that specified in the recipe.