Let's start with making dough. The flour (200 g), add cold butter, diced (100 grams). Grind it up between your fingers into crumbs. 1 egg lightly whipped with sugar. powder (80 g), add to the crumbs and knead quickly into a dough. If necessary, add a little flour or water. The dough is placed for 30-60 min. in fridge.

Meanwhile, apricots (400 g), eggs (2pcs), starch (40 g) dissolved in water (3 tbsp), sugar (75 g) and place in the bowl of a blender and grind until smooth. The weight put on medium heat and cook the cream, stirring constantly and not boiling. If necessary, you can add a little more starch for thickness. Cream leave to cool.

Roll the dough between two sheets of parchment, transfer to a form (dia. 30 cm), bottom prick with a fork.

Cover with a sheet of parchment and place on top of grits (I have rice). Bake for 20-25 minutes in preheated to 180 degrees oven. Wait until the complete cooling of the crust, then remove from the form on servirovane dish.

For the meringue 1 egg white beat until cool peaks. Water (25 g) with sugar (80 g) and place on medium heat and wait until the big bubbles (or 118 degrees, if You have a thermometer). Syrup in a thin stream to pour in protein, not stopping his beat with a mixer. Should be thick and glossy meringue.

On the basis of the tart place the cream, decorate using a pastry bag with meringue. If You have a gun for plombirovaniya, flamborough can be a little meringue for decoration.