Apricot tart with meringue
Apricot and meringue tart is a refined and flavorful dessert, perfect for impressing family and friends. This sweet dish combines diverse textures and flavors, from the sweetness of apricots to the crunchy meringue, offering an unforgettable culinary experience. Moreover, the recipe is simpler than it seems, and with the help of this detailed description, you will successfully prepare it.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 8
Ingredients for the crust:
- 200 g digestive biscuits or butter
- 100 g melted butter
- 2 tablespoons sugar
Ingredients for the filling:
- 600 g fresh apricots or canned, well-drained
- 100 g sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla essence
- Juice of one lemon
Ingredients for the meringue:
- 3 egg whites
- 150 g sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Preparation method:
1. Preparing the crust: Start by preheating the oven to 180 degrees Celsius. In a bowl, crush the digestive biscuits until they become a fine powder. Mix them with the melted butter and sugar until you obtain a homogeneous mixture. Cut a piece of parchment paper and place it on the bottom of a 24 cm tart pan. Sprinkle the biscuit mixture on the bottom of the pan, pressing well with a spatula to form an even crust. Bake the crust in the oven for 10 minutes, then let it cool.
2. Preparing the filling: If using fresh apricots, wash them and cut them in half, removing the pits. In another bowl, mix the apricots with sugar, cornstarch, vanilla essence, and lemon juice. Make sure all ingredients are well incorporated. Fill the cooled crust with the apricot mixture, distributing the fruit evenly.
3. Preparing the meringue: In a clean bowl, use a mixer to beat the egg whites until foamy. Gradually add the sugar, continuing to mix until you obtain a firm and glossy meringue. Add the lemon juice and vanilla extract, gently folding with a spatula.
4. Assembling the tart: Spread the meringue over the apricot filling, ensuring it reaches the edges for a nice appearance. Use a spatula or knife to create peaks in the meringue, which will brown beautifully during baking.
5. Baking the tart: Place the tart in the preheated oven and bake for 20 minutes or until the meringue becomes golden and crispy. Let it cool completely in the pan before cutting.
Serving: The apricot and meringue tart is served cold, ideally alongside a scoop of vanilla ice cream or a portion of fresh whipped cream for a delicious contrast. If you want a touch of originality, you can add a few fresh mint leaves before serving.
Useful tips:
- You can replace apricots with other seasonal fruits, such as peaches, cherries, or plums, for delicious variations.
- Make sure the egg whites are at room temperature for a fluffier meringue.
- If you want to save time, you can use a store-bought tart crust.
This apricot and meringue tart recipe is a quick and simple dessert that will bring a touch of freshness to any meal. Try it and enjoy the compliments from your loved ones!
Preheat the oven to 190 degrees C. Blanch the apricots, split them in half and peel them. Mix the eggs with the sugar until you obtain a cream. Gradually add the oil in a thin stream, like making mayonnaise, and mix carefully. Combine the baking powder with the flour and add it little by little to the dough. Stir with a wooden spoon until the dough becomes moldable (I added 3 more tablespoons of flour). Place the dough in a baking tray lined with parchment paper and spread it with your fingers. I took the sheet of dough outside and rolled it out with a rolling pin, then placed it in the tray (size 42x26) and arranged it with my fingers. Sprinkle the breadcrumbs on top, then add the apricots and blueberries. For the glaze, beat the egg yolks with the egg, sweet cream, granulated sugar, vanilla sugar, and lemon zest. Pour the mixture over the fruits and bake the cake in the oven for 20 minutes. Beat the egg whites with sugar until you get a shiny foam and pipe rosettes of meringue on top of the cake (or spread it over the entire surface). Bake for another 15 minutes on low heat. Let it cool completely before cutting. The recipe for Apricot Tart with Meringue is proposed by Amalia AA on the culinary forum. Let the apricot and meringue tart cool before serving.
Ingredients: Dough: 2 eggs, 5 tablespoons of sugar, 200 ml of oil, 1 packet of baking powder, approximately 250 g of flour, 2 tablespoons of breadcrumbs. Filling: 750 g of apricots, 250 g of blueberries (in the original recipe there were 750 g of cherries, you can replace them with whatever you want or just use apricots), 2 egg yolks, 1 egg, 150 g of sweet cream, 60 g of sugar, 1 packet of vanilla sugar, grated zest from 1/2 lemon. Meringue: 2 egg whites, 125 g of sugar.
