Ingredients
For the pie crust:
125g of matzo meal
125g of ground almonds
125g of margarine
50g of sugar
1 egg yolk
Apple topping:
Slightly acidic green apples
A little cinnamon
2 tablespoons of sugar
1 tablespoon of ground almonds
1 tablespoon of ground almonds
1 whole egg and one yolk
For the almond meringue (Optional)
50g of icing sugar
2 egg whites (in case of egg allergies, replace with applesauce)
50g of flaked almonds
Preparation
Thoroughly rub together all the ingredients for the pastry, add the egg yolk, then just enough water to make a smooth mixture. Fill the tart with the apple filling.
Prepare the almond meringues that will be poured over the tart:
Mix 50g of icing sugar with 2 egg whites and 50g of flaked almonds (do not beat the egg whites into stiff peaks) then add during the last 1/4 hour or so before the end of baking the tart.
Bake in the oven at thermostat 6 for 35 minutes.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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