Try this lesser-known, regional dessert from Toulouse, France. Using apricot preserves, this tart comes together rather quickly. If you don't have time to make the crust, you could use store bought, but I feel like a homemade one is worth the effort.
Crust:
200 g All-purpose flour - 1 2/3 cup
50 g sugar - 1/4 c.
pinch of salt
100 g butter - almost 1 stick
2 eggs
Filling:
300 g apricot preserves (1 jar)
70-100 g candied lemon (citron confit)
Topping:
4 egg whites
1/2 tsp cream of tartar (optional)
100 g sugar ~1/2 cup
25 g flour ~1/4 cup
70 g almond flour ~3/4 cup
powdered sugar for dusting
Bake at 350 F / 175 C
Serve at room temp. or cold
Volumetric measures are approximate. I almost always bake by weight.
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21 авг 2024
