Apricot and Coconut Meringue Tart Recipe

4 eggs, separated
100g/4 oz butter or margarine, softened
175 g/3 oz clear honey

225 g/8 oz/2 cups wholemeal (wholewheat) flour
A pinch of salt
450 g/1 lb fresh apricots, halved and stoned (pitted)
100g/4 oz caster (superfine) sugar
175 g/6 oz desiccated (shredded) coconut

Method:

Whisk together the egg yolks, butter or margarine and honey until well blended. Mix in the flour and salt until smooth and firm. Roll out the pastry (paste) on a lightly floured surface to about 1 cm/0.5 in thick and transfer to a greased baking (cookie) sheet. Cover with the apricot halves, cut side down and bake in a preheated oven at 200°C/400°C/ gas mark 6 for 15 minutes.

Whisk the egg whites until stiff. Add half the sugar and continue to whisk again until stiff and shiny. Fold in the remaining sugar and the coconut. Spread the meringue mixture over the apricots and return to the oven for a further 30 minutes until lightly golden. Cut into squares while still warm.