It took me a while but it was well worth it. After a few attempts I finally got into the right groove for this summertime dessert.
Go easy on the meringue if you want to fit in your swimsuit.
Apricot and Italian style meringue tart (for 8 tartlets)
1 large egg
20g almond powder
50g room temperature butter
2 pinches of salt
300g pitted apricots
1tbsp corn flour
1 tbsp lemon juice
Italian style meringue:
3 egg whites
1 pinch of salt
In a large bowl mix together the egg, the sugar the almond powder and the salt.
Fold in the flour then add the butter. When properly blended, make into a ball and place in the fridge for 1 hour.
Preheat your oven at 190°C.
Dust some flour on your tabletop and roll out your dough until you obtain 3mm of thickness. Cut out dough circles so that they are slightly larger than your moulds. This way the dough will fall over the edge. Place the dough onto each mould and put in the freezer for 10 minutes.
Place some baking beans on the bottom of your moulds and put in the oven for 10 minutes at 190°C.
Get rid of the beans and cut off the extra dough at the top. Doing so will give you a perfectly shaped tart. Put back in the oven for some more minutes then put aside to cool down.
Blend the apricots with the lemon juice and 2 tablespoons of water until you obtain a purée. Put through a sieve to get rid of the fruit bits and fibres.
Heat up the apricot puree on medium heat. In a bowl, beat the eggs, the sugar and the corn flour. Pour the heated apricot over it and put it back to heat. Keep mixing until you obtain a smooth texture.
Fill up the tarts with the preparation
Italian style meringue
Make syrup by heating up the sugar and water. Meanwhile, beat the egg whites with the salt. When the syrup reaches 118°C, pour it slowly over the egg meringue while mixing.
With a piping bag, cover the top of your tarts with meringue nuggets. Put under the grill to give it a golden finish.
Eat when cold.