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1
Make the meringue: Heat oven to 250 degrees.
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2
Butter the inside of a 2-quart souffle mold or baking dish, at least 3 and 1/2 inches deep, then use 2 tablespoons sugar to coat butter, knocking out excess over the sink.
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3
Using an electric mixer set on medium-slow speed, beat egg whites until they begin to froth.
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4
Add salt and cream of tartar, increase speed to fast, and continue to beat until whites hold soft peaks.
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5
Add remaining sugar a tablespoon at a time and beat until whites hold stiff peaks.
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6
Beat in vanilla.
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7
Using a rubber spatula, gently fold in almond flour.
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8
Spoon mixture into the prepared dish and smooth the top.
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9
It might overfill the dish; thats O.K.
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10
Do not press mixture down.
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11
Bake until meringue has risen at least 1/2 inch and is very lightly colored on top, 30 to 40 minutes.
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12
Let cool at room temperature for 30 minutes, then refrigerate for at least 1 hour and up to 1 day.
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13
Prepare the creme Anglaise: In a medium, heavy saucepan, bring milk to a simmer.
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14
In a bowl, vigorously whisk together yolks, sugar and salt until pale yellow and thick.
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15
Whisking constantly, dribble in about half of the hot milk.
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16
(Dont stop whisking or you risk curdling the eggs.)
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17
Pour yolk mixture into the pan with the rest of the milk and gently cook over low heat, stirring constantly and thoroughly, especially around the sides of the pan.
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18
When mixture starts to thicken enough to coat the spoon, about 5 minutes, add apricots and cook for 2 minutes longer, just enough to soften the fruit, while continuing to stir.
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19
Transfer apricot mixture to a food processor or blender, add vanilla and puree until just smooth.
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20
Dont overdo it: you dont want a mousse-like froth.
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21
Chill until serving, at least 1 hour and up to 3 days.
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22
Run a knife around the sides of the meringue to loosen it from the dish and unmold it onto a large platter or, even better, into a wide, shallow bowl.
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23
The sugar syrup thats formed will run down the sides of the meringue.
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24
Pour apricot creme Anglaise around the island, creating a pale orange sea.
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25
Serve garnished with sliced almond and apricots, if you like.
