Gluten Free Apricot Tart With Caramel Decoration - cooking recipe

Ingredients

6 medium egg whites
3/4 cup powdered sugar, plus extra for dusting
2 1/3 cups ground almonds
1 cup sugar, divided
1 cup sour cream
3 medium eggs
1/2 tsp custard powder
3/4 lb apricots, halved, stoned and sliced

Preparation

Preheat the oven to 330\u00b0F. 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 11 inch round spring form pan. Bake for 15-20 mins until pale golden. Increase the oven temperature to 350\u00b0F.
Whisk together the sugar, sour cream, whole eggs and custard powder in a bowl. Pour the mixture over the baked sponge and arrange the the sliced apricots on top. Return to the oven for 25-30 mins until the topping has set. Leave to cool on a wire rack.
For the caramel glaze, place the 1/4 cup sugar and 2 tbsp water in a heavy based pan and heat gently, stirring until the sugar has dissolved. Boil, without stirring, until the liquid turns to a golden caramel. Using a teaspoon, drizzle the caramel in patterns onto baking sheet lined with baking paper. Leave to cool and harden.
Remove the tart from the pan and dust lightly with powdered sugar. Decorate with the caramel shapes.