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Apple Crumble Meringue Slice (Thermomix Version)

This Apple Crumble Meringue Slice features layers of buttery shortbread, tender cinnamon-spiced apples, crunchy crumble topping, and a light, golden meringue. It's a beautiful dessert that combines comforting apple pie flavors with a delicate meringue finish, making it a perfect non sweet dessert for family gatherings, holidays, or an afternoon coffee break.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 Servings
Course: Dessert
Cuisine: Australian
Calories: 320
Ingredients Equipment Method

Ingredients
  

For the Shortcrust Pastry:
  • 200 g Salted butter, chilled and cut into pieces, plus extra for greasing
  • 400 g Plain flour
  • 4 Egg yolks
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • 50 g Icing sugar
For the Apple Mixture:
  • 1500 g Apples, peeled, cored and cut into quarters
  • 1/2 tsp Cinnamon
  • 40 g Cane sugar
For the Meringue Filling:
  • 4 Egg whites
  • 150 g Icing sugar
  • 1/4 tsp Cream of tartar
  • Cinnamon for dusting

Equipment

  • 1 Thermomix
  • 1 13X9 inch baking dish

Method
 

For the Shortcrust Pastry:
  1. Place all pastry ingredients into mixing bowl and mix 30 sec/speed 5.
  2. Transfer dough onto floured work surface and work into a ball. Divide pastry into 2 balls, the first ball weighing 500g and any remaining dough forming the second. Wrap both balls of pastry in plastic wrap, then place into the refrigerator for 30 minutes to rest.
  3. Preheat oven to 180C. Grease a 13X9 inch baking dish and set aside.
  4. Roll out the first 500g ball of pastry on floured surface to cover the baking dish. Place pastry into the base of baking dish and prick all over with a fork. Bake pastry for 8 minutes (180C), then set aside to cool. Clean and dry mixing bowl.
For the Apple Mixture:
  1. Place 1/2 of the apples into mixing bowl and chop 5 sec/speed 5. Transfer into a bowl and set aside.
  2. Place remaining apples into mixing bowl and chop 5 sec/speed 5.
  3. Add reserved chopped apple, cinnamon and sugar and cook 20 min/80C/speed 2. Drain apples through simmering basket and discard juice. Transfer apple mixture into a bowl and set aside. Thoroughly clean and dry mixing bowl.
For the Meringue Filling:
  1. Insert butterfly whisk. Place egg whites, sugar and cream of tartar into mixing bowl and whip 6 min/37C/speed 3.5.
  2. To assemble, transfer apple mixture over cooked pastry base and dust with extra cinnamon.
  3. Top with meringue, spreading evenly over slice. Crumble remaining shortcrust pastry ball into pieces and sprinkle over the top of meringue.
  4. Bake for 20-25 minutes (180C), or until lightly golden brown.
  5. Remove from oven and allow to cool completely.
  6. Once cooled, dust with icing sugar, cut into pieces and serve.