Meringue and Apricot Tart

  • Difficulty: Medium
  • one hour
  • 8 servings

Bursting with peaches, and topped with sweet, velvety meringue, this tart really is one of a kind. It brings together the sweetness of the meringue and the sourness of apricots, and it plays with those flavors in high fashion. Plus, the crust is homemade, so you also get to experiment a bit with the dish.

Ingredients Needed for Meringue and Apricot Tart

1 ½ cups of flour
½ teaspoon salt
3.5 ounces of butter
1 tablespoon cold water
lemon zest
1 egg yolk
1 tablespoon powdered sugar
1 pound apricots, halved
3 egg whites
1 cup sugar

How to Cook Meringue and Apricot Tart

  1. Add the flour in a large bowl along with the salt and butter.
  2. Mix with the tip of your fingers until the butter is absorbed by the flour.
  3. Add a drop of cold water, lemon zest, 1 egg yolk, and powdered sugar. Mix using your hands until you obtain a smooth dough.
  4. Grab the dough and level it on the bottom of a 12 inches (30 cm) diameter round baking tray. Pinch the surface of the dough with a fork.
  5. Slide the tray into the oven for the next 15 minutes at 340 degrees F/170 degrees C.
  6. After that, take the tray out of the oven. Lay the apricot halves in a snail patter over the crust. Sprinkle 1 tablespoon of sugar on top.
  7. Next, you can prepare the meringue. Add the egg whites in a large bowl and mix them. Add the sugar and mix everything until stiff peaks appear. Add the mixture to a piping bag.
  8. Pour the meringue over the tart in the shape of marshmallows.
  9. Slide the tart into the oven for the next 15 minutes at 340 degrees F/170 degrees C.

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