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See below ingredients and instructions of the recipe
7 Pat dwigans
Dough
1 1/2 c Flour
1/2 ts Salt
Rind of 1 lemon -- finely
Grated
1 tb Sugar
9 tb Margarine
1 1/2 tb Cold water
Filling
1 c Thick sweetened applesauce
1/4 ts Cinnamon
1 tb Very finely chopped lemon
Rind
Meringue
2 lg Egg whites
2 tb Sugar
1/4 ts Cream of tartar
Dough: Mix together the flour, salt, grated lemon rind and sugar. Cut
in the margarine with 2 knives or a pastry blender until the mixture
is crumbly. Work in the water with your hands until the dough is
blended. chill it for 1/2 hour.
Preheat oven to 475 When the dough has chilled, press it evenly into
a 9 inch layer cake pan or 9 inch flan pan, pan with a removable
bottom, bringing the dough up the sides almost to the top of thepan
and keeping it an even ehickness throughout. make holes all over the
bott
Filling: mix the applesauce with the cinnamon and the chopped lemon
rind.
Meringue: Beat the egg whites and cream of tartar until soft peaks
form. Beat in the sugar, 1 T at a time, and continue beating until
stiff peaks form.
Procedure: Pour the applesauce into the cooled shell. Pile the
meringue in spoonfuls over the surface and blend it together with a
spatula, being sure that the meringue touches the edges all around.
bake the tart until the meringue is browned lightly. ABout 8-10
minutes. Serve at room temp.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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