French Apricot Tart Recipe |
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You will need..... 6 oz. rich shortcrust pastry 2 eggs 1 1/2 oz. castor sugar 3/4 oz. flour 1/4 pint plus 5 tablespoons milk
Preparation Time few drops vanilla
essence
35 minutes
For the topping:
15 oz. can and 8 oz. can apricot halves
Cooking Time For the glaze:
35 minutes
1 1/2 level teaspoons arrowroot
1/4 pint fruit juice
Oven setting
1 tablespoon apricot brandy (optional)
400ºF; Gas Mark 6
Line an 8-inch shallow fluted flan with tin pastry. Fill with a piece of
crumpled foil, or greaseproof paper, and baking beans and bake in a hot
oven for 25 minutes. Remove paper, or foil, and baking beans and bake for
a further 5 minutes to dry base of flan case. Leave to cool.
Mix eggs and sugar together for confectioners custard. Add flour and
sufficient milk to make a smooth paste. Boil rest of milk. Add to eggs,
stirring. Return to pan. Simmer 2 to 3 minutes until thick. Remove from
heat. Stir frequently while cooling so a skin does not form. Stir in
vanilla essence. Spread custard in base of flan case.
Drain fruit. Arrange on top of custard. Put arrowroot in a pan. Blend in
fruit juice. Bring to boil and simmer until thick. Stir in apricot brandy
if used. Spoon glaze over fruit. Leave to set. Serves 6.
Quick Tip
For a
quicker glaze use 4 tablespoons apricot jam warmed with a tablespoon
water. Sieve well and spoon or brush over the tart whilst still warm.
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