Autumn is also rich in apples themselves. And sin not to use them in making delicious tarts with them.
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.
Peel the apples, cut into small pieces and mix with cinnamon.
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.
Put in the oven at 180 degrees and bake for ~ 30 minutes.
Remove and set aside.
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).
Finished product weight 710
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.