Rákóczi curd tart

Rákóczi János, a 20th-century chef, has been enhancing the reputation of Hungarian cuisine for nearly fifty years with his creation. Esteemed veterans of the culinary world recall that as early as the 1930s, this pastry was baked under the name "Rákóczi Curd Pie"; I recreated it in a tart form.

Its recipe first appeared in a culinary magazine for chefs in 1937, yet it gained recognition and became a household favorite after the 1958 World Exhibition in Brussels.

The foundation of this pastry is a pliable, crumbly base adorned with a curd cream flavored with lemon zest and vanilla. Its top is delicately covered with sugared egg whites and adorned with homemade apricot jam.