Gluten-Free Apricot Tart - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 325\u00b0F. 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 350\u00b0F.
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.