4 egg whites
230g sugar
150g fresh dates
75g dried apricots
100g pecans or walnuts
Chop all ingredients into large pieces.
Beat egg whites until stiff.
Gradually add sugar.
Add dates, apricots, pecans.
Fold together and spoon into buttered 20cm tart tin.
Bake at 170 degrees for 35-40 minutes.
Remove from oven.
Run a knife around collar and cool.
Remove collar.
Top with 300ml stiffly whipped cream (optional).
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