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
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.
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.