Gluten-Free Apricot Tart

1. 1

   Preheat the oven to 325u00b0F. 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 350u00b0F.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.