Apple Tart with Meringue from the Sheet

Ingredients

• 600 g spelt flour type 1050
• 150 g whole wheat sugar
• 250 g low-fat quark
• 4 tbsp Milk (3.5% fat)
• 6 tbsp rapeseed oil
• 1 tbsp baking powder
• 2 Eggs
• 8 apples
• 1 cinnamon stick
• 1 vanilla pod
• 1 Organic lemon
• 4 egg whites
• 70 g butter
• 1 tbsp coconut blossom sugar

Instructions

1. 1.

   Process 450 g flour with 100 g whole wheat sugar, quark, milk, rapeseed oil, baking powder and eggs into a smooth dough. Grease a sheet pan if needed, roll out the dough onto it and spread evenly. Peel, quarter, core and dice the apples. Cook with cinnamon, split vanilla pod lengthwise and freshly squeezed lemon juice until soft for about 10 minutes. Remove from heat, cool, discard cinnamon stick and vanilla pod, then puree the compote.

2. 2.

   Whisk the egg whites with remaining whole wheat sugar into a glossy, stiff foam. Spread the apple compote over the dough and top with the meringue. Smooth it out and bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for about 20 minutes. Meanwhile crumble the remaining flour, butter and coconut blossom sugar into crumbs.

3. 3.

   Sprinkle the crumbs over the cake and bake another 20–30 minutes until golden brown. Remove the finished cake from the oven, let it cool, and dust with powdered sugar if desired before serving.