About this recipe: Serve this fruity tart, with its soft, gooey topping, soon after it is baked so that the juices do not make the crust soggy.
A delicious luxury desert, the fruit was especially tasty. I saved time by using a ready made pastry case, and will certainly make again. - 24 Aug 2014
Lovely autumn alternative to Lemon Meringue!! Wish I'd thought of it sooner!! - 23 Oct 2012
I tried this out when we had friends coming round for an informal dinner. The pastry was very quick and easy to make and rolled out successfully. I only had butter, not 70% fat spread and it turned out well. The apples cooked much quicker than the recipe suggests but I caught them before they completely disintegrated and I couldn't managed to whisk the meringue to a very stiff consistency, but that didn't really matter. The overall effect was a pudding that looked pretty in a homely sort of way, tasted delicious and had a lovely crisp pastry. My only criticism is that it's quite time consuming to prepare, with so many different stages needed. - 28 Sep 2011