Apricot mazurek with meringue and flaked almonds

Apricot mazurek with meringue and almonds is a beautiful combination of a buttery shortcrust pastry, a vibrant dried apricot filling with a hint of orange, and a crisp, delicate meringue topped with flaked almonds. The meringue layer adds lightness and a touch of elegance, balancing the rich base perfectly. The flavours come together wonderfully – it’s delicious, moreish, and very hard to stop at just one piece! This mazurek is perfect not only for Easter, but for any special occasion.

Ingredients for the shortcrust base:

• 250 g plain flour
• 50 g icing sugar
• 100 g cold butter
• 3 egg yolks (from large eggs)
• a pinch of salt

Sift the flour, add the butter and chop with a knife until the mixture resembles crumbs. Add the egg yolks, icing sugar and salt, then quickly knead into a dough (you can also use a food processor). Shape into a ball, flatten slightly, wrap in cling film and chill in the fridge for 1 hour.

Line a 23 × 33 cm rectangular tin with baking parchment. Roll out the chilled dough and transfer it to the tin. Chill again for 60 minutes. Before baking, prick the base all over with a fork.

Pre-bake at 180°C for about 15 minutes, or until lightly golden. Remove from the oven.

Ingredients for the apricot filling:

• 300 g dried apricots
• 100 ml freshly squeezed orange juice
• 50 ml water

Place all the ingredients in a saucepan, bring to the boil and simmer, covered, for about 5 minutes, until the fruit is very soft (add more water if needed). Remove from the heat and blend until smooth. Spread the warm apricot mixture over the baked base and level it out.

Ingredients for the meringue:

• 2 egg whites (from large eggs)
• a pinch of salt
• 120 g caster sugar
• ½ teaspoon lemon juice
• 1 teaspoon cornflour
• 2 tablespoons flaked almonds

Place the egg whites in a mixing bowl and begin whisking. Once slightly foamy, add the salt and continue whisking, increasing the speed, until stiff peaks form. Gradually add the sugar, one spoonful at a time, whisking constantly until the meringue becomes thick and glossy. At the end, add the lemon juice and cornflour and briefly whisk to combine. Spoon the meringue over the apricot layer and sprinkle with flaked almonds.

Bake at 150°C for about 30 minutes, then reduce the temperature to 120°C and bake for a further 45–60 minutes, or until the meringue is crisp to the touch and fully baked (it may crack slightly). Remove from the oven and allow to cool completely. Cut into squares before serving.

Enjoy!