450g dried apricots
1 cup of boiling water
1/2 teaspoon baking soda
1/4 cup Amaretto liqueur (or orange juice)
1 cup dark brown sugar
1 cup self raising flour
1/2 cup ground almonds
2 eggs, separated
1/3 cup white sugar
1/3 cup coconut
1/2 cup flaked almonds
you will need:
time: 20 minutes plus 35 minutes baking
apricot macaroon tart
When the rainy days feel as though they have dug their heels in, this is the perfect solution; sunny, tangy apricots and fluffy, coconut meringue combined in a delicious tart.
Serve warm with ice cream on a cold, wintry night or as a slice with a cup of tea on a rainy afternoon.
Preheat the oven to 200c
Chop the apricots into rough chunks, place them in a small bowl. Sprinkle baking soda over them and then pour the boiling water on top. Set aside whilst you make the pastry.
Cream the butter, sugar and egg yolks in a mixing bowl. Add the flour, almond meal and a pinch of salt and beat until combined. If mixture is stiff, loosen it up with a couple of teaspoons Amaretto (or water).
Spread the pastry dough over the buttered base of the baking pan and pop in the oven. Bake 10 minutes then reduce heat to175c and bake a further 5 mins.
Whilst the pastry is baking, prepare the apricot filling and macaroon topping.
Blend or process the apricots and their liquid, add the Amaretto and a pinch of nutmeg and combine.
Beat the egg whites in a spotless mixing bowl. Add a pinch of salt and when the mixture has foamed and doubled in size, start adding the sugar a little at a time. Beat 3-5 minutes until the meringue looks glossy. Fold in the coconut.
Spread the apricot mix over the warm pastry, then top with the macaroon mixture. Sprinkle with flaked almonds and bake a further 20 minutes, or until topping has browned.
Serve warm with ice cream on a cold, wintery night or as a slice with a cup of tea on a rainy afternoon.