This speciality from the town of Tours is not actually nougat, but a cake filled with fruit and a type of almond meringue called macaronade (macaron mixture).
- 375 g packet frozen ready-rolled sweet shortcrust pastry (see Note), thawed
- 60 g apricot jam
- 150 g glacé fruits, sliced
- 80 g (⅔ cup) almond meal
- 75 g (⅓) caster sugar
- 3 egg whites
- 1 tsp cream of tartar
- icing sugar, to dust
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need a 20 cm fluted tart pan with removable base for this dish.
Preheat oven to 200°C. Roll out pastry on a lightly floured work surface to 2 mm thick, then use to line a 20 cm fluted tart pan with removable base, trimming excess. Spread base with apricot jam and cover with glacé fruits.
Sift almond meal and caster sugar into a bowl, mixing to combine. Whisk egg whites and cream of tartar to stiff peaks, then gently fold into almond and sugar mixture. Spread mixture over glacé fruits, finishing just short of pastry edges and smoothing surface.
Generously dust over icing sugar, then bake for 30 minutes or until pastry is golden and filling is just set. Cool in pan before removing. Serve dusted with icing sugar.
• Ready-rolled sweet shortcrust pastry is available from the freezer section of specialist food shops.
Photography by Brett Stevens.