Almond Shortcrust Pastry

In the bowl of a stand mixer, combine the butter, 1/4 cup sugar (60 g), lemon zest, and salt. Add 2 cups flour (250 g) and 2/3 cup almond flour (60 g), and rub the mixture together with your fingertips until it resembles coarse crumbs. Add the egg yolk and shape the dough into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour.

Roll out the chilled dough and line a tart pan, pricking the bottom with a fork to prevent puffing during baking. Cover and keep chilled.

Apricot Compote

Cut the apricots in half and cook them with 1/4 cup sugar (50 g) until soft.

Once tender, blend until smooth and set aside.

Cut 4 or 5 apricots in half and lightly caramelize them with a packet of vanilla sugar.

Dice the 1/4 cup candied lemon (40 g) into small cubes.

Almond Meringue

Spread the almond flour on a sheet of parchment paper and toast it in the oven to bring out its flavor. Set aside.

To make the meringue: Place the egg whites in the bowl of a stand mixer and beat until they form soft peaks. Gradually add the sugar while continuing to beat until stiff peaks form.

In a mixing bowl, combine the 1/4 cup flour (30 g) and 1 cup almond flour (100 g), then gently fold this mixture into the meringue using a spatula, lifting from the bottom to keep the meringue light.

Assembling the Tart

Spread the apricot compote over the bottom of the tart shell, then arrange the caramelized apricot halves and candied lemon cubes on top.

Pour the almond meringue over the fruit and bake for 45 minutes at 350°F (180°C).

Let cool before serving.

Popotte’s Tips

*Shortcrust pastry: For all non-yeasted doughs (shortcrust, puff, or pie crust), it’s best to make them the day before for better texture when baked. You can either keep the dough wrapped in plastic wrap, or (which I recommend) roll it out and line your tart pan, then wrap and chill.

*Apricot compote: Some people use apricot jam instead.

*Toasting the almond flour brings out its flavor.