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.