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Apple Meringue Tart

Published: November 27, 2017 | Last updated: October 23, 2018 35 Comments

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This Apple Meringue Tart is a gorgeous and delicious dessert at any time of the year. It looks beautiful and tastes festive and elegant. With a touch of cinnamon and soft and pillowy meringue topping.

Sheet pan with Apple Meringue Tart in the forefront of the photo. A bowl with apples in the background. A few more apples around it. A stack of plates, napkin, and a cake server in the background.

This blog post is sponsored by Ontario Apple Growers. All opinions are my own.

I recently got a chance to go to an Apple Farm and an Apple Processing Plant tour. That was an absolutely amazing, informative, and fascinating experience. I learned a lot about how much effort it takes for the Ontario farmers to grow apples.

I saw thousands upon thousands of apples being sorted. I smelled what it’s like to be surrounded by tons of fresh Ontario apples.

Did you know that there are 21 sizes of apples but only 5-6 sizes are available for consumers? Did you know that most apple juices in our grocery stores are made from concentrate which is imported from China and not from Ontario?

I did not know that! Apples are one of the healthiest and easiest snacks you can get. Apples are also very affordable. Just remember to look for the Foodland logo to make sure that you are buying Ontario grown apples.

How do you like your apples? I love mine either eaten raw or baked in sweet or savoury dishes.

When I eat Ontario apples, I eat them whole and only leave the stem when I am done. In fact, the core is one of my favourite parts of apples. Is it weird? It’s a little bit weird, right?

I love cooking with apples and adding them to pork like in my Pork Loin with Sauerkraut and Apples. And, of course, I love baking with apples!

One of the most popular desserts in Russia is called Sharlotka (I call it Quick and Easy Cake) and every family has their own variation of the recipe. It can be made with different fruits but apples are the most common and familiar.

Even now whenever my mom comes over for a family dinner, Apple Sharlotka is the dessert she brings. I use exactly the same recipe as she does but mine always turns out really different.

Closeup of a dessert plate with a slice of Apple Meringue Tart. A fork has a piece of the tart. In the background, blurry sheet pan with the rest of the tart, apple, and plates.

The Apple Meringue Tart is a variation of my Strawberry Meringue Cake which in turn was a variation on another Russian recipe that I found online many years ago. When I saw it first back in 2005 I was a little bit surprised by all the comments on that post.

Apparently, it was a very common dessert in many Russian families, yet I’ve never seen anything like this when I was little. After trying it for the first time, I felt slightly cheated as I spent years of my childhood without enjoying this dreamy cake.

Growing up in Russia, there were not that many names for sweet pastries. Layered desserts were called Cakes (or actually Tortes). There was a different name (Keks) that encompassed quick breads, muffins, loaf cakes, and bundt cakes. And all the flat, one layer desserts were called pies (Pirogi). I am generalizing a little bit but not much.

Brownies, cookie bars, tarts, crostatas – all those are common now but were not in the vocabulary a few decades ago. I guess it was easier to classify desserts that way.

Even now I am not entirely sure if Apple Meringue Tart is an appropriate name for this delicious sweet. In Russian, I would call it a pie.

The pastry is reminiscent of either a very soft cookie or a very dense cake. So, you decide what to call it.

To make the pastry in the Apple Meringue Tart a little bit healthier, I substituted Farmers Cheese for half of the butter. Mixing Farmers Cheese (aka Pressed Cottage Cheese) with butter is very common in Russian baking and it’s a base for many pastries including Farmers Cheese Cookies.

Farmers Cheese makes the dough softer and fluffier and less crumbly. It is the ingredient that makes the pastry more like a cake and less like a dense cookie. It can usually be found in the dairy aisle of your grocery store, next to yoghurts and kefirs.

The meringue part of the Apple Meringue Tart is very subtle as I only use 3 egg whites. It becomes a thin layer that tastes like marshmallow.

If you prefer a more traditional fluffy cloud of meringue then use 5-6 egg whites and increase the sugar. My husband, who notoriously doesn’t like meringue or marshmallows,  keeps telling me to omit that layer but I think it’s delicious and it makes the tart look very pretty.

For the actual apples that are the star of this dessert, I used Ontario Cortland Apples. They are semi-tart and the slight tartness pairs wonderfully with the sweet meringue and pastry layer. I didn’t peel them and used 3 large apples roughly chopped, enough to cover the whole tart in a single, yet thick layer.

While developing this recipe I made Apple Meringue Tart with thinly sliced apples once, and although it tasted delicious, I really liked the texture of chopped apples better.

If you don’t have Cortlands or wondering about different uses for common varieties of Ontario apples, use this handy guide.

Top down view of the sheet pan with Apple Meringue Tart, one slice is cut and is resting on a cake server inside the pan. A plate with another slice and a fork at the bottom of the picture. A couple of apples are positioned around the sheet pan on a napkin and plates

 

Sheet pan with Apple Meringue Tart in the forefront of the photo. A bowl with apples in the background. A few more apples around it. A stack of plates, napkin, and a cake server in the background.
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5 from 15 votes

Apple Meringue Tart

This Apple Meringue Tart is a gorgeous and delicious dessert at any time of the year. It looks beautiful and tastes festive and elegant. With a touch of cinnamon and soft and pillowy meringue topping | Imagelicious 
Course Dessert
Cuisine Russian
Prep Time 30 minutes minutes
Cook Time 1 hour hour
Total Time 1 hour hour 30 minutes minutes
Servings 12 servings
Calories 198kcal
Author Julia

Ingredients

For the pastry part

  • 6 tablespoons unsalted butter, room temperature (85 g)
  • 1/2 cup farmers cheese (85 g)
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3 large egg yolks
  • pinch of salt
  • dash of vanilla
  • 1.5 cup flour
  • 3/4 teaspoon baking powder

For the apples

  • 3 large apples (I used Cortland)
  • 1 teaspoon cinnamon

For the meringue layer

  • 3 large egg whites
  • 1/4 cup white sugar
  • pinch of cream of tartar (optional)

Instructions

  • Preheat the oven to 350F.
  • Butter and flour a quarter size sheet pan. Common dimensions of the quarter sheet pan are 9x13 inches. 

Make the pastry

  • In a medium-size bowl, combine the room temperature butter, farmers cheese, both sugars, and mix until well combined with a mixer. Because of the farmers cheese, the mixture will not be fluffy and you will see flecks of white cheese but it should be soft. 
  • Add the egg yolks, vanilla, salt, and mix well.
  • Add the flour, baking flour and mix until combined. The dough will most likely still be a bit grainy but it'll stay together if pinched.
  • Spread the dough evenly onto the prepared sheet pan. 
  • Put the prepared sheet pan in the fridge while you are getting the apples and meringue prepared.

Make the meringue layer

  • Using a mixer, start whipping the egg whites in a medium-sized clean bowl.
  • After the egg whites start to foam a little bit, add a pinch of cream of tartar if using. 
  • Start adding sugar a teaspoon at a time, whipping for a minute between each addition.
  • Whip on high speed until medium meringue forms. It needs to be firm enough to stay in place but soft enough to be spreadable.

Prepare the apples

  • Core the apples and chop into 1-inch pieces. I like to quarter the apples, then slice each quarter into 3 wedges and cut each wedge into 4 pieces. No need to peel the apples.

Assembly and baking

  • Spread the chopped apples over the chilled dough.
  • Sprinkle evenly with the cinnamon.
  • Spread the meringue over the apples. It will be a thin layer that may not reach the edges of the pan but it'll expand a little bit in the oven.
  • Bake in the preheated oven for 1 hour. After about 40-45 minutes you might need to cover the pan with foil if meringue will start to brown too much.

Notes

The meringue layer in this Apple Meringue Tart is really thin. It's more like a marshmallow icing. If you prefer a more traditional high meringue then use 5-6 egg whites and a little bit extra sugar to make the meringue.

Nutrition

Calories: 198kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Sodium: 35mg | Sugar: 88g
Tried this recipe?Leave me a comment with a star rating!
Mention or tag @Imagelicious

Sheet pan with Apple Meringue Tart in the forefront of the photo. One slice is cut and stuck on top of the rest of the cake so that the actual layers of pastry, apple, and meringue are visible. A bowl with apples in the background. A few more apples around it. A stack of plates, napkin, and a cake server in the background.

This Apple Meringue Tart is a gorgeous and delicious dessert at any time of the year. It looks beautiful and tastes festive and elegant. With a touch of cinnamon and soft and pillowy meringue topping | Imagelicious #Apples #AppleBaking #Meringues #Tarts #Dessert #OnAppleADay

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Filed Under: Dessert, Fruit, Recipe, Sponsored Tagged With: Apples, farmers cheese

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Comments

  1. Drew Benson says

    September 29, 2023 at 3:26 pm

    The fusion of apple and meringue in a tart is simply ingenious! The photography makes it look so tempting. I appreciate the detailed recipe and the personal touch in the narrative. Can’t wait to give this a try over the weekend.

    Reply
  2. Brandon Smith says

    September 27, 2023 at 7:54 pm

    5 stars
    Julia, I’ve got to say, this Apple Meringue Tart is a game-changer. The idea of using Farmers Cheese in the pastry and having that marshmallow-like meringue topping sounds absolutely delightful. The blend of textures and flavors seems to be a perfect match. And the fact that you’ve incorporated some traditional Russian baking elements into it makes it even more special. Saving this to try soon!

    Reply
  3. Emily Foster says

    September 27, 2023 at 7:53 pm

    5 stars
    The trip to the Apple Farm must’ve been such an enlightening experience! I had no idea that most apple juices are imported from China. It’s always good to know more about where our food comes from. This Apple Meringue Tart recipe is definitely on my baking list. Love that you used Cortland apples and kept the peel on for added texture!

    Reply
  4. Michael Garcia says

    September 27, 2023 at 7:52 pm

    5 stars
    Wow, the story about your mom’s Apple Sharlotka and your variation of the dessert was heartwarming. It’s fascinating how recipes evolve over time and across generations. Your Apple Meringue Tart seems to be a testament to that evolution! Can’t wait to try it out. And the pictures…they’re making my mouth water!

    Reply
  5. Olivia Peters says

    September 27, 2023 at 7:51 pm

    5 stars
    I’ve never heard of using Farmers Cheese in a tart pastry before, but this Apple Meringue Tart sounds and looks divine. I’ve always been a fan of apple desserts, and the touch of cinnamon with that meringue topping seems like the perfect touch. I’m definitely giving this a try this weekend! And thanks for the info about Ontario apples. I’ll be sure to look for that Foodland logo.

    Reply
  6. Donna says

    December 9, 2017 at 10:23 pm

    5 stars
    Lemon meringue is my absolute favorite dessert in the whole world, but somehow I have never tried an apple meringue. It sounds delicious though!! We also happen to have visited the orchard a few times this year and have LOTS of apples still needing to be used up

    Reply
    • Julia says

      December 12, 2017 at 4:56 pm

      Yep, apple meringue isn’t the most common combination but it tastes really good!

      Reply
  7. Milen Moodie says

    December 5, 2017 at 5:50 am

    Hi, Julia!
    I really like your blog, your recipes are great!

    Milen

    Reply
  8. Kathy says

    December 2, 2017 at 9:49 pm

    5 stars
    That apple tart is calling my name and the pillowy, meringue topping is just magical! Why didn’t I think of that! Love sheet pan desserts so this is a must try for me! Pinned!!

    Reply
    • Julia says

      December 4, 2017 at 3:33 pm

      Thank you so much! Yes, apple and meringue is not the most common combination but it’s delicious!

      Reply
  9. Gulia Arno says

    December 2, 2017 at 9:14 am

    Hi, Julia! I’m delighted with your blog, your photos are simply gorgeous! You are my role model

    Reply
    • Julia says

      December 2, 2017 at 11:45 am

      Thank you!

      Reply
  10. Allison - Celebrating Sweets says

    December 1, 2017 at 7:03 pm

    That meringue topping is gorgeous! What a stunning dessert!

    Reply
    • Julia says

      December 2, 2017 at 11:45 am

      Thank you so much!

      Reply
  11. Lisa says

    December 1, 2017 at 6:32 pm

    5 stars
    I like my apples baked with a little honey , cinnamon and brown sugar. However, the meringue on your tart looks divine! This might become my new favorite.

    Reply
    • Julia says

      December 2, 2017 at 11:45 am

      I too love baked apples!

      Reply
  12. Karen @ Seasonal Cravings says

    December 1, 2017 at 6:05 pm

    5 stars
    I would have never thought to put meringue and apples together. What a great idea. I am loving the slab pie idea in the sheet pan. So cool!

    Reply
    • Julia says

      December 2, 2017 at 11:44 am

      Yep, it’s not the most common combination but it’s delicious!

      Reply
  13. Lisa says

    December 1, 2017 at 4:16 pm

    5 stars
    Wow – that looks delicious! And love that it’s done on a sheet pan.

    Reply
    • Julia says

      December 2, 2017 at 11:44 am

      I love baking on a sheet pan!

      Reply
  14. Hannah says

    December 1, 2017 at 4:06 pm

    5 stars
    I would call it a pie as well. 😀 But the name doesn’t matter since the taste is all it takes for me to try it out! I love apple and the meringue topping is something special here, must try it out! :))

    Reply
  15. Helene says

    December 1, 2017 at 1:56 am

    Wow I’m so excited to taste this lovely desert!
    It looks so tempting and mouth watering💕
    Can we use pear or mango in another variation also ?
    Thanks for such a lovely recipe!

    Reply
    • Julia says

      December 1, 2017 at 4:06 pm

      Thank you. I am pretty sure you can make it with pear or mango. Try strawberries also, I’ve made a similar cake with strawberries before.

      Reply
  16. Tiffany says

    November 30, 2017 at 4:36 pm

    5 stars
    This tart looks beautiful and I bet it is delicious! Perfect for the holidays!

    Reply
    • Julia says

      December 1, 2017 at 4:06 pm

      Thank you so much. yes, it’s delicious for the holidays and makes a lot

      Reply
  17. Colleen says

    November 29, 2017 at 4:55 pm

    I love meringue but never tried it with an apple dessert. This cake, pie, or whatever name you give it, looks scrumptious!

    Reply
    • Julia says

      December 1, 2017 at 4:07 pm

      Yes, it’s not the most common for the meringue to be paired with apples but it’s delicious

      Reply
  18. Sarah says

    November 29, 2017 at 11:13 am

    5 stars
    I would LOVE to visit an orchard! That’s so cool! Apples are one of my favorite fruit, but once they’ve been sprayed with wax, I have a horrible time eating them. Whatever they put on the peels makes me cough constantly! When I can find non-sprayed apples it’s the best thing ever! And this dessert looks incredible!

    Reply
    • Julia says

      December 1, 2017 at 4:07 pm

      Oh no! Too bad about that reaction that you have. I have a weird reaction to eating lettuce 🙁 I miss salads.

      Reply
  19. Gloria @ Homemade & Yummy says

    November 28, 2017 at 3:51 pm

    5 stars
    Ok…YES weird about the apple core….but then again we all have our little quirks. I LOVE cutting leeks…weird right?? Cortlands are my favourite apple to bake with. This cake looks like my kind of breakfast actually. To some that might be weird…but not to me!!

    Reply
    • Julia says

      December 1, 2017 at 4:08 pm

      Haha. I just love the seeds and the core! But cutting leeks? That’s funny 🙂

      Reply
  20. Lily {Gastro Senses} says

    November 28, 2017 at 3:10 pm

    5 stars
    Yum! Ok, I’m sold. I’m getting my hands into this tart!

    Thank you for the informative post about the apple farm. Totally crazy about concentrates being imported from China!

    Reply
    • Julia says

      December 1, 2017 at 4:08 pm

      I’ll trade you my tart for your crullers 🙂

      Reply
  21. Sandi says

    November 28, 2017 at 12:21 pm

    5 stars
    This looks so good…I love that topping.

    Reply
    • Julia says

      December 1, 2017 at 4:08 pm

      Thank you so much

      Reply

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Hi, I'm Julia and I love cooking simple, easy, and healthy meals. My favourite meal of the day is breakfast so you'll see many pancakes. Cooking and baking shouldn't be complicated, let me show you how.

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