Cherry Apricot Bars With Almond Meringue

For the dough, sift the flour into a large bowl. Stir in the dried yeast, 1/4 cup sugar and a large pinch of salt. Make a well in the center. Melt 3 1/2 tbsp of the butter and mix with the hot milk. Pour the liquid into the well, along with the beaten egg. Mix into a soft dough then turn out onto a floured surface and knead 8-10 mins until smooth and elastic. Add a little extra flour if the dough is too sticky. Place in a clean greased bowl and cover with greased cling wrap. Leave in a warm place for about 1 hour until doubled in size. Knead again lightly then roll out on a floured surface and use to line a greased and floured 14 x 16 inch shallow baking dish. Cover with greased cling wrap and leave in a warm place for 20 mins until puffy.
Preheat oven to 400u0b0F. For the almond meringue mixture, whisk the egg whites in a large bowl until stiff, then gradually whisk in the remaining sugar. Fold in the ground almonds and grated marzipan. Spoon the mixture into a large piping bag fitted with a large star nozzle.
To assemble, use fingertips to push evenly spaced indentations into the dough. Fill with chunks of the remaining butter, then top with the cherries and apricots. Pipe a lattice of the meringue mixture on top. Bake 20-25 mins until dough is golden and meringue is browned. Cut into squares and serve warm or cold, dusted with powdered sugar.