Apple galettes with burnished tarragon meringue
PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION & COOLING) SERVES 8
3 cups (450g) plain flour
185g unsalted butter, softened
¾ cup (120g) icing sugar
¼ teaspoon fine sea salt
2 eggs
1 egg yolk
4 baby red-skinned apples (350g)
APPLE PUREE
2 medium gareen apples (300g), peeled, chopped
¼ cup (55g) caster sugar
1 tablespoon finely chopped fresh tarragon leaves
¼ cup (60ml) water
2 teaspoons lemon juice
SUGAR GLAZE
½ cup (80g) icing sugar
2 tablespoons lemon juice
TARRAGON MERINGUE
1 cup (220g) caster sugar
1 cup (250ml) water
½ cup firmly packed fresh tarragon sprigs
3 egg whites
¼ teaspoon cream of tartar
1 Preheat oven to 180°C/160°C fan.
This story is from the Issue 76 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 76 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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