Peel apples and seeds, wash and slice.
Turn on the oven to heat.
In the form of a tart, put the cut margarine together with 4 tablespoons of sugar and put it in the oven for 5-10 minutes, until it melts. After that, remove the tray from the oven and place the apples and put them back in the oven for 20-30 minutes, until the apples are soft.
Prepare the top when the apples are almost ready. Separate the egg whites from the yolks. Finally add the oil and essence. Whisk the egg whites with a pinch of salt. Then add 6 tablespoons of sugar over them and mix until they become meringue. Then add the yolks, oil and essence and mix. At the end, add the flour, little by little, mixing from the bottom up, very lightly, with a wooden spoon. Pour the dough over the apples in the pan and put it in the oven until it passes the toothpick test.
After it has cooled, decorate the tart with whipped cream.