Florentine Meringue Tart

Ingredients

• 1 sheet (14 oz) Puff Pastry (Or plain pastry)
• 1 cup Jam (Any flavor, such as apricot or raspberry)
• 3 Egg Whites (For Meringue II)
• 6 tablespoons Granulated Sugar (For Meringue II)
• 1 cup Almonds (Blanched and shredded)
• 2 tablespoons Powdered Sugar (For dusting)

Instructions

1. 1Roll out the puff pastry to about 1/8 inch thick. Cut a rectangle approximately 10 inches long by 7 inches wide.
2. 2Place the pastry on a baking sheet. Wet the edges of the pastry and create a half-inch rim by folding the edges over and pressing them down to seal.
3. 3Prick the pastry with a fork six times to prevent it from puffing up too much. Bake in a preheated hot oven (400°F/200°C) for 15-20 minutes, or until golden brown.
4. 4Remove the pastry from the oven and let it cool completely on the baking sheet.
5. 5Spread the jam evenly over the cooled pastry base.
6. 6In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar, beating continuously until stiff, glossy peaks form.
7. 7Spread the meringue evenly over the jam layer. Sprinkle with blanched and shredded almonds.
8. 8Sprinkle the tart with powdered sugar. Bake in a preheated oven (350°F/175°C) for 10-15 minutes, or until the meringue is lightly golden brown.
9. 9Remove the tart from the oven and let it cool slightly before serving. Enjoy!