Apricot Meringue Tart {apricot curd}

A little seasonal sweetness to enjoy beautiful apricots ...

Instead of using the fruit in pieces, I wanted to garnish the dough with an apricot cream, called “apricot curd”, which is made like lemon curd, so very easily!

The apricot tart is covered with a light and sweet Italian meringue, which I prefer to the French meringue.

Here is the step by step ...

- Bake the dough (broken or shortbread) blank at 170 ° for 20 minutes. Reserve.

- Finely mix 400g of pitted apricots, add the juice of 1/2 lemon and 2tbsp of water.

- In a saucepan, mix 60g of sugar and 1tbsp of cornstarch, add the apricot purée. Heat gently.

- Separately, beat 2 whole eggs, then add them to the previous mixture, without stopping mixing (this will thicken quickly!) Until a creamy texture is obtained. Remove from heat and pour over the pie shell. Let cool.

~

- Then prepare the Italian meringue: in a saucepan, pour 50g of water and 150g of sugar. Heat up to 118 ° c to obtain a sugar syrup.

- Meanwhile, whip 2 egg whites until stiff.

- When the sugar syrup is ready, pour it in a stream over the egg whites, while continuing to beat, until the container cools completely.

- Pour the Italian meringue into a piping bag fitted with a 1M wilton tip.

- Then place small domes of meringues on the pie.

- For the final touch, use a mini torch to brown the top of the meringue.

Good tasting!

July 30, 2012

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24 comments

  1. Reply

    LadyMilonguera @ A fun siphon ...

    August 7, 2012

    This pie is just superb !!! Well done !!!

  2. Reply

    Coralie

    August 7, 2012

    Very pretty tart and original what is more!

  3. Reply

    BoopCook

    August 7, 2012

    humm it is beautiful and must be terribly delicious! ; P

  4. Reply

    kaderick

    August 7, 2012

    it is really superb your pie!
    she makes me crack with pleasure :-)
    kisses lilie

  5. Reply

    Marie

    August 7, 2012

    Very pretty pie! The meringue looks perfect, a pretty color without being overcooked.

  6. Reply

    LeeYaa

    August 7, 2012

    Mmhm apricot meringue that must be a real treat!

  7. Reply

    Chocifraspberry

    August 7, 2012

    Beautiful your pie! I love it! The photo is really beautiful!

  8. Reply

    KiKi

    August 8, 2012

    Too pretty the meringue.

  9. Reply

    Pouce's blog

    August 9, 2012

    Like the others, I think this tart is superb!
    I can't put apricots in my desserts because I tend to eat them just like that, on the fly.

  10. Reply

    Line

    August 10, 2012

    Your pie is really beautiful!

  11. Reply

    vikki

    July 12, 2013

    Hello
    I made this recipe and tomorrow
    she will be on my blog.
    I did not do as well as
    you decorate the Italian meringue,
    sorry . next time i
    will equip myself to try to do
    pretty domes like you did.
    thanks for the recipe, it was a treat!
    Good Friday !

  12. Reply

    sandrine

    September 12, 2013

    blah !! I made this taarte today I find that it lacks taste !!!!!

  13. Reply

    Oriane

    March 22, 2014

    Thank you for the recipe for this apricot curd! It found its place in the macaroon shells I made. The marriage is perfect! Delicious !!

  14. Reply

    Oriane

    March 22, 2014

    PS: I used a store-bought apricot coulis (quality) to make the apricot-curd

  15. Reply

    Santhi

    November 3, 2014

    Hello,

    I really want to try this recipe (like all those on your blog)! Unfortunately, there are no apricots where I live at all… Do you think this could work with apricots in syrup?
    I take this opportunity to thank you for your articles, I have already tested several recipes by following your instructions to the letter, the result was great every time. Lack more than the progress side finishes!

    • Reply

      Lilie bakery

      November 3, 2014

      Hello, we have to test, I think it can work. @ soon

  16. Reply

    Santhi

    November 6, 2014

    Just a question before I start, shouldn't the pie be ironed in the oven once the meringue is on it?

    • Reply

      Lilie bakery

      November 7, 2014

      Hello, no need to put back in the oven, it is with a mini-torch that we brown the meringue. @ soon

  17. Reply

    Justine

    July 16, 2017

    Good evening, can this pie be made the day before for the next day?

    • Reply

      Lilie bakery

      July 20, 2017

      Hello yes absolutely, like the majority of pastries

  18. Reply

    Frederic

    September 29, 2021

    Hello, what is the diameter you used for your pie? Thank you.

    • Reply

      Lilie bakery

      September 29, 2021

      Hello, the mold is about 24cm, see you soon

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