Shortcrust Tart with Dried Apricots and Meringue
Baking and Desserts | Thai cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
2
Description
Shortcrust Tart with Dried Apricots and Meringue
Ingredients
- Butter - 2.8 oz
- Wheat Flour - 1 cup
- Sugar - 10 teaspoons
- Baking Powder - ½ teaspoon
- Whole egg - 1 piece
- Egg white - 1 piece
- Dried Apricots - 5.3 oz
Step by Step guide
Step 1
Wash the dried apricots, place them in a saucepan, cover with a small amount of water, and simmer covered for 15 minutes. Let cool without removing from the liquid.
Step 2
Once the apricots are cool, drain the liquid and process the fruit through a meat grinder or blend in a blender until a smooth, not too runny paste forms.
Step 3
Separate the egg white from the yolk.
Step 4
Beat the room temperature butter with powdered sugar, baking powder, and egg yolk using a mixer.
Step 5
Add the flour and rub it into the butter with your hands. Add a little water (0.5–1 teaspoon) to form a soft dough.
Step 6
Press the dough into a thin layer at the bottom of a 26 cm diameter tart pan or a baking sheet lined with parchment paper.
Step 7
To prevent the dough from sticking to your hands, sprinkle it lightly with flour. Spread the fruit mixture over the dough.
Step 8
Preheat the oven to 200–428°F and place the tart in the oven.
Step 9
Bake until the edges of the dough are golden brown (about 20–25 minutes).
Step 10
Meanwhile, beat the egg white with powdered sugar until soft peaks form.
Step 11
When the dough is baked, remove the tart from the oven and spread the meringue over it.
Step 12
Put it back in the oven. Turn off the oven heat.
Step 13
Continue baking in the cooling oven until the meringue is golden brown.
Step 14
If you want the meringue to be dry and crispy, leave the tart to bake in the slightly open oven at 212°F for about 20 minutes.
Step 15
Cool the tart without removing it from the pan.
Step 16
Then remove and cut into small pieces.
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