Pantry Staples, Million-Dollar Look: This Apricot Meringue Tart Is the Ultimate Budget Luxury
This kind of pie is the one that will turn out perfectly even if you aren’t very good at baking.
Almost every person who has ever tried baking something wondered whether they should throw away those egg whites after using the yolks only or rather use them for another type of dish.
Well, now the problem is solved since the egg whites are the essential ingredient for any meringue which, in its turn, goes well with any fruit pie or tart. This recipe for a delicious apricot meringue tart is a solid proof of it, and it’s actually quite easy to make at home.
Ingredients:
For the dough: 300 g of flour, 120 g of sugar, 4 egg yolks, 8 tbsp of milk, 8 tbsp of vegetable oil, 10 g of baking powder, 1 tsp of vanilla sugar, a pinch of salt.
For the filling: 300 g of apricot jam or thick fruit preserve (preferably with a hint of sourness).
For the meringue: 4 egg whites, 150 g of sugar, a pinch of salt.
Start with the dough: mix the flour with the baking powder, sugar, and vanilla sugar. Then add the egg yolks, milk, and butter, mixing first with a spatula and then with hands until the dough is smooth and elastic. Roll out the dough on parchment paper, place it in a baking pan, and bake in an oven preheated to 180°C for 15 minutes, or until a toothpick inserted comes out clean.
While the crust is cooling, prepare the meringue: beat the cold egg whites with a pinch of salt until light and foamy, then gradually add the sugar and beat until stiff peaks form.
Spread jam on the cooled cake layer, then pipe the meringue on top using a pastry bag or a spoon. Put the pie back in the oven for another 15 minutes at 180°C until it turns a beautiful golden brown.
