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Recipe · Toulouse region
Fenetra toulousain
Toulouse apricot, candied lemon and almond tart
⏱ 75 minServes 8Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
1all-butter shortcrust pastry
150 g (5 oz)apricot jam
150 g (5 oz)diced candied fruitlemon, orange
For the macaron topping: 4 egg whites200 g (7 oz) almond flour, 200 g (1⅔ cups) powdered sugar
1 tablespoongranulated sugar
- 1 all-butter shortcrust pastry
- 150 g (5 oz) apricot jam
- 150 g (5 oz) diced candied fruit lemon, orange
- For the macaron topping: 4 egg whites 200 g (7 oz) almond flour, 200 g (1⅔ cups) powdered sugar
- 1 tablespoon granulated sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Line a tart pan with the pie dough.
- Spread the apricot jam over the base.
- Scatter the candied fruit on top.
- Make the topping: whip the egg whites to stiff peaks.
- Mix the almond flour and powdered sugar and gently fold into the whites.
- Spread this over the candied fruit.
- Sprinkle with granulated sugar.
- Bake for 30 minutes at 180°C (350°F) until the topping is golden.
- Serve cold; lovely with tea.
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