Gluten Free Apricot Tart With Caramel Decoration

1. 1

   Preheat the oven to 330u00b0F. Place the egg whites in a large bowl and whisk until stiff. Gradually whisk in the powdered sugar.

2. 2

   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 350u00b0F.

3. 3

   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.

4. 4

   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.

5. 5

   Remove the tart from the pan and dust lightly with powdered sugar. Decorate with the caramel shapes.

* Per serving · 4 servings · Values may vary.