• 1 Pidy Gourmet Jockey Tart 6 people
• some apricot jam

For the frangipan:

• 100 gr butter
• 125 gr sugar
• 125 gr almond powder
• 60 gr milk
• 1 egg
• 75 gr flour

For the meringue:

• 50 gr egg-white
• 50 gr sugar
• 100 gr lemon jam

For the raspberry coulis:

• 150 gr raspberries
• 40 gr sugar
• 10 gr dessert gelatine

• Mix all the ingredients for the frangipan
• Spread some apricot jam over 2 sections
• Pour the frangipan batter on top
• Bake in a pre-heated oven (180 °C) +/-10 min.
• Fill in 2 sections with some lemon jam and pipe with meringue
• Place it back in the oven to colour the meringue
• Make the raspberry coulis and heat it up to 35 °C
• Dissolve the dessert gelatine in
• Spread evenly over 2 sections