Apricot tart with meringue

Name: Apricot tart with meringue
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 5 Eggs (size M); 250 g Butter or margarine; 350 g Sugar; 300 g Flour; 3 can(s) (850 ml each) Apricots; 250 g clotted cream; 100 ml Milk; 75 ml Lemon juice; 75 g ground hazelnuts

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

5 Eggs (size M)
250 g Butter or margarine
350 g Sugar
300 g Flour
3 can(s) (850 ml each) Apricots
250 g clotted cream
100 ml Milk
75 ml Lemon juice
75 g ground hazelnuts

Directions

1
For the short pastry, separate 1 egg. Work through the fat, 125 g sugar, flour and 1 egg yolk with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Cover and chill for about 30 minutes.
2
In the meantime drain the apricots thoroughly. Roll out the dough on a floured baking tray. Prick several times with a fork. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 18 minutes.
3
Separate 3 eggs for the glaze. Mix sour cream, milk, 50 g sugar, 3 egg yolks, 1 whole egg and lemon juice. Spread the apricots on the dough. Pour the icing over the apricots. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes.
4
In the meantime, beat 4 egg whites until stiff, add 175 g sugar. Fold in the hazelnuts. Spread the beaten egg whites on the cake and bake at high heat or under the preheated grill until golden brown.
5
Results in about 20 pieces.