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Tarte with apples and meringue

Servings4 Servings

Autumn is also rich in apples themselves. And sin not to use them in making delicious tarts with them.

Tarte with apples and meringue

Ingredients for the Substrate
 2 Egg yolks (egg whites remain meringue for the "hat")
 100 g HiPP baby apple puree
 30 g Butter
 180 g Whole-grain oatmeal (look at how big the eggs are, but add enough flour so that the dough doesn't stick to your hands)
Ingredients for Filling
 200 g Apples (already peeled, sliced)
 30 g Raisins
Ingredients for Meringue "hat"
 2 Egg white
 40 g Erythritol
 A pinch of salt
 Vanilla-flavored sweetener (to reduce the taste of erythritol)
Finished dough for the base

Separate the egg yolks from the eggs.


Add apple puree, melted butter and mix.


Add flour and knead the dough. Put the dough in the refrigerator for 20 minutes.

Finished filling

Peel the apples, cut into small pieces and mix with cinnamon.

Finished tarti

Remove the dough from the refrigerator and form, forming the side edges. I rolled it out between two silicone mats (or between a cling film) and then in the form of such rolled-out inserts, aligning only the edges.


Pour apples at the bottom of the tarte, sprinkle with raisins.

Tarte with apples and meringue


Put in the oven at 180 degrees and bake for ~ 30 minutes.
Remove and set aside.

Finished Bezel "hat"

Whisk the egg whites into a stiff foam by adding a pinch of salt and when whipped the stiff foam add sweeteners


Tarte is covered with a meringue "hat" on top.


Reduce the temperature in the oven to 160 degrees and place the cake in the oven again and bake for ~ 20 minutes (until the meringue is browning nicely).

Nutrition Facts

Finished product weight 710

Servings 0

1 serving contains
Calories 326
% Daily Value *
Total Fat 13.2g21%
Total Carbohydrate 39.6g14%
Protein 9.6g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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