Apricot Meringue Tart

Name: Apricot Meringue Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 100 g Butter; 1 egg (size M); 7-10 Tbsp Salt; 1 package Vanillin sugar; 200 g Sugar; 100 g crushed almonds; 800 g Apricots; 150 g Apricot Jam; 2 TABLESPOONS whole almonds (without skin); 2 Protein (size M); 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
100 g Butter
1 egg (size M)
7-10 Tbsp Salt
1 package Vanillin sugar
200 g Sugar
100 g crushed almonds
800 g Apricots
150 g Apricot Jam
2 TABLESPOONS whole almonds (without skin)
2 Protein (size M)
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
For the base, place flour, butter in flakes, egg, salt, vanillin sugar, 100 g sugar and 50 g ground almonds in a mixing bowl and knead into a smooth dough using the dough hooks of the hand mixer. Roll out to a circle (approx. 30 cm Ø) on a floured work surface. Put into a greased tart tin (26 cm Ø, with lift-off base) sprinkled with flour, press down and prick several times with a fork. Chill for about 30 minutes. In the meantime, wash the apricots, drain them, cut them in half and remove the stones.
2
Warm up the jam in a small pot. Sprinkle the base with 50 g ground almonds and line with the apricots (arching upwards). Brush with apricot jam, sprinkle with whole almonds. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for approx. 35 minutes. In the meantime, beat the egg whites until stiff, sprinkle with 100 g sugar. Pour into a piping bag with a large star-shaped spout. Take the tart out of the oven, splash the tuffs on the edge. Increase the oven temperature (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) and bake for another 4-5 minutes. Remove from the oven, place on a rack and allow to cool in the mould.
3
In the meantime, beat the egg whites until stiff, sprinkle with 100 g sugar. Pour into a piping bag with a large star-shaped spout. Take the tart out of the oven, splash the tuffs on the edge. Increase the oven temperature (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) and bake for another 4-5 minutes. Remove from the oven, place on a rack and allow to cool in the mould. Dust with icing sugar
4
1 1/2 hours waiting time