Apricot Meringue Tart

Name: Apricot Meringue Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 500 g Apricots; 2 Eggs (size M); 150 g Butter or margarine; 300 g Sugar; 1 package (6 g) grated lemon peel; 1 pinch Salt; 150 g Flour; 5 TABLESPOONS Milk; 2 TABLESPOONS Apricot Jam; 2 Protein; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

500 g Apricots
2 Eggs (size M)
150 g Butter or margarine
300 g Sugar
1 package (6 g) grated lemon peel
1 pinch Salt
150 g Flour
5 TABLESPOONS Milk
2 TABLESPOONS Apricot Jam
2 Protein
7-10 Tbsp Fat and breadcrumbs

Directions

1
Wash and halve the apricots and remove the stones. Separate the eggs for the dough. Beat the fat, 150 g sugar, lemon zest and salt with the whisk of the hand mixer until foamy. Stir in the egg yolks one after the other.
2
Mix in flour in portions alternating with the milk. Beat the egg white until stiff and fold into the dough. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down.
3
Place the halved apricots on the dough with the curvature facing upwards, close together. Heat the jam and spread on the apricots. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 60 minutes.
4
About 20 minutes before the end of the baking time, beat the egg whites until stiff. Allow the remaining sugar to trickle in. Spread the egg white mixture over the cake and bake with it. Makes about 12 pieces.