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.

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- 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!