1. Shortcrust pastry
2. Filling:
1lb ripe apricots, or dried or tinned
2 ozs sponge cake crumbs
2 ozs caster sugar
1 egg yolk
¼ pint double cream
3. Glaze:
2 tbsps apricot jam,
Juice of ½ lemon
Use pastry to line flan dish (approx 8ins diameter). Bake blind 12 mins at 200C.
Sprinkle cake crumbs over base of pastry case.
Arrange apricot halves, rounded side upwards, over the crumbs. Sprinkle with caster sugar.
Mix egg yolk and cream and spoon evenly over the fruit.
Replace tart in centre of oven and bake 15 mins or until filling has set.
Put apricot jam and lemon juice into saucepan, stir over low heat until blended. Then bring just to the boil.
Spoon hot glaze carefully over each apricot half, glazing whole tart.
Serve warm or cold.
This is for Jean @jean107 and anyone else who likes tarts - and apricots...........
And now you all know where I do my shopping!
@pyrrhula I'm beginning to get the feeling that one day, your family in Holland and our family in England will sit down to eat an identical meal!!!!!!!!!
@pyrrhula Do you, by any remote chance, have a pill which could make ME allergic to 'sweet'?! It would be very useful and save me a lot of time trying, and failing, to exercise some willpower when faced with a cake or a pudding!!!!!!!!!!!
