Gâteau Nougat de Tours

Cook Time 45 minutes plus cooling

Servings 8

Ingredients

About 300g sweet pastry, rolled to a circle of about 28 cm and 3 mm thick

60g apricot jam

Juice of half a lemon

About 150g diced mixed glacé fruits (e.g. pear, pineapple, orange)

80g almond meal

80g caster sugar

3 egg whites

A pinch of cream of tartar

A little icing sugar, for dusting

Method

Preheat the oven to 180°C. Line the flan tin with the cold sweet pastry and place in the freezer for about 10 minutes.

Mix the apricot jam with the lemon juice and then with the mixed glacé fruits. Mix the almond meal with the caster sugar. Beat the egg whites and cream of tartar into soft peaks. Gently fold the almond meal and the sugar preparation into the beaten egg whites.

Spread the glacé fruit mixture over the pastry and pour the meringue on top. Flatten with a spatula. Dust generously with icing sugar and bake in the preheated oven for about 30 minutes until the pastry is browned and cooked.

Cool before serving.