in the kitchen with: mowie’s meringue tarts

Food blogger Mowie K wrote earlier this year about unearthing his grandmother’s notebook of recipes. Since he comes from a long line of bakers, I could only imagine Mowie’s excitement at discovering such a treasure. I also thought it might be a great opportunity to find something fantastic for In the Kitchen With readers. Instead of using a cherished family recipe directly, Mowie developed a show-stopping dessert for us that combines his favorite meringue with the strudel that so reminds him of his grandmother. The end result was Apple Strudel Meringue Tarts! We hope you enjoy it! — Kristina

About Mowie: Mowie Kay is the author of the food blog Mowielicious. Hailing from a long line of German bakers, he grew up in a whirlwind of flour, sugar and spices. He bakes almost everyday, preferring to use organic, fair-trade, seasonal and local ingredients whenever possible. When not working on food in his London home studio, he is usually shooting a wedding or his latest travel destination. Mowie is currently working on his first book.

CLICK HERE for the full recipe (and more beautiful pictures) after the jump!


For the pastry

  • 195 g (14 tbsp) cold unsalted butter
  • 270 g (2 cups unsifted, dipped) plain flour
  • 45 g (1/4 cup) granulated sugar
  • 6 tablespoons cold water

For the filling

  • 400 g (3 + 1/4 cups) coarsely shredded apples (3–4 apples, depending on size; Cox apples work best in this recipe)
  • 50 g (1/3 cup) raisins
  • 60 g (1/3 cup) caster sugar
  • 1 teaspoon vanilla essence (or seeds from 1 vanilla pod)
  • 25 g (2 tbsp) unsalted butter, at room temperature
  • 30 g (1/3 cup) flaked almonds
  • zest of 1 lemon
  • 1/2 teaspoon cinnamon

For the meringue topping

  • 5 egg whites
  • 300 g (1 + 1/2 cup) caster sugar


1. Grease 8 small tart tins (roughly 4″ or 10 cm in diameter and about 1″ or up to 3 cm deep).

2. For the pastry, mix the cold butter, flour and sugar in a food processor, then add the cold water. Form a ball, wrap it in cling film and refrigerate for 30 minutes.

3. To make the filling, simply mix all filling ingredients together in a bowl.

4. Preheat oven to 200˚C/390˚F. Roll out the pastry into a circle 40 cm (15.75″) in diameter. Using the rim of one tart tin, cut out 8 circles of pastry and place them into the tart tins. Gently press the pastry into the corners and sides.

5. Fill the pastry tins with the apple filling and bake in the oven for 25 to 30 minutes, or until golden brown.

6. For the meringue, spread the sugar on a parchment-lined baking tray and place it in the oven for about 5 minutes. Just before you take the sugar out of the oven, start whipping the egg whites in a free-standing mixer until foamy. Spoon or pour the hot sugar slowly but steadily from your baking tray into your egg whites. The mixture will become very hot and cook the egg whites. Keep whisking for about 10 minutes until the meringue cools and thickens.

7. Remove your apple strudel tarts from the oven, allow to cool on a wire rack and top with the meringue. To add some color to the meringue, use a kitchen blowtorch on the tips of the meringue, or place in the oven (with top heat only) for 2 minutes.


  • You can substitute the apple for almost any fruit. This works really well with stone fruit and/or berries.
  • The meringue topping can be substituted for a simple dollop of whipped cream or chocolate sauce.
  • The pastry can easily be substituted for ready-made pastry.

Why Mowie Chose This Recipe
I chose this recipe because it reminds me of being ten years old, helping my Oma (German for grandmother) bake this in her kitchen. The heady smells of apple, citrus and cinnamon emanating from the oven are some of my most treasured memories. Almost everyone thinks apple strudel is difficult to make and time consuming, so I’ve come up with a really simple, fun and delicious recipe that is quick to make and *almost* foolproof. I absolutely love the combination of these flavors with the meringue (not usually part of a strudel) and the versatility of this recipe — you can use almost any fruit with this, change the flavor of the pastry and change the topping (try it with vanilla ice cream) — the combinations are endless.

  1. Marija says:

    Thanks for the recipies. These sure do look delicious!!

  2. Ooooh Mowie… your photos once again and your written description are wonderful! Happy weekend to you- thanx Design sponge for this gorgeous post! Soooo inspiring!

  3. diana says:

    I’m gonna try this , I’m gonna try this, I’m gonna try this ! I love anything merengue (I could llive on Omelette Siberienne!). And Apfelstrudel. Thanks for this Recipe and greetings from Munich!

  4. ohhh my goodness yum!! those look so delicious and beautiful! they’d be great for a holiday party

  5. deeba says:

    Wonderful to see the uber talented Mowie here. These meringue tarts are gorgeous!

  6. Lora says:

    Wow -Love these meringue tarts. Super!

  7. This recipe is calling me! Thanks for a wonderful weekend suggestion.

  8. What a great idea for a meringue tart and they look beautiful..gorgeous photos, thanks!!

  9. Mowie says:

    Thank you all – so glad you like it! And thank you again to Design*Sponge for the feature.

  10. So adorable! And such beautiful photography!

  11. The recipe looks so good! Congrats again Mowie!

  12. Vicky says:

    This looks like a wonderful tart! I love that it is in individual tart pans!
    Thank you Mowie for this recipe! I can’t wait to try it!!!

  13. Sophia Buschner says:

    if you make these tarts a day ahead of a dinner, would they still taste as good the day of? Or does it go hard? What is the method for storing them?

  14. julia says:

    My dad just dropped off a bag of apples from his tree. These are most definitely getting made this weekend!

  15. Mowie says:

    Thank you!

    Sophia – the tarts actually taste better if you make them 2-3 days before serving as this allows the flavours to infuse properly. The tarts don’t go dry because of the apple (they don’t go soggy either). It’s also best to add the meringue (or any other) topping just before serving. I keep mine under a cake dome, but you could also keep them in tupperware or wrapped in foil in the fridge.

  16. Kimberley says:

    They’re almost too pretty to eat!


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