Gluten-Free Apricot Tart
- 6 medium egg whites
- 3/4 cup powdered sugar, sifted, plus extra for dusting
- 1 1/2 cups ground almonds
- 1/3 cup granulated sugar
- 1 cup sour cream
- 3 medium eggs
- 1/2 tsp vanilla pudding mix
- 3/4 lb fresh apricots, halved, stones removed and sliced
- Preheat the oven to 325u0b0F. For the batter, place the egg whites in a large bowl and whisk until stiff. Gradually whisk in the powdered sugar. Fold in the ground almonds and spread the mixture into the base of a greased and lined 10 inch round spring form pan. Bake for 15-20 mins until pale golden. Increase the oven temperature to 350u0b0F.
- For the topping, whisk together the granulated sugar, sour cream, whole eggs and pudding mix in a bowl. Pour on the cake and sprinkle with sliced apricots. Return to the oven for 25-30 mins until the topping has set. Serve warm or cold dusted with powdered sugar.
egg whites, powdered sugar, ground almonds, sugar, sour cream, eggs, vanilla pudding mix, fresh apricots
Taken from recipes-plus.com/api/v2.0/recipes/19417 (may not work)