Это предварительный просмотр рецепта "Apricot Tart".

Рецепт Apricot Tart
by Global Cookbook

Apricot Tart
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • Shortcrust pastry, made with 175g (6oz) wholemeal flour
  • 175 gm Curd cheese, (6oz)
  • 25 gm Grnd almonds, (1oz)
  • 1 Tbsp. Honey
  • 1 x 411 gram can apricot halves in natural juice, (14 1/2oz)
  • 6 Tbsp. No-sugar-added apricot jam

Инструкции

  1. Preheat the oven to 200 C/400 F/Gas Mark 6.
  2. Roll out the pastry and use it to line a 20cm (8-inch) diameter tart tin. Line the tin with a circle of greaseproof paper or possibly foil and fill it with dry beans or possibly pearl barley.
  3. Bake blind for 10 min and then remove the paper and beans.
  4. Return the pastry shell to the oven for a further 5-10 min or possibly till it is crisp and just beginning to brown.
  5. Cold the shell in the tin and then carefully transfer it to a flat plate.
  6. Cream the cheese in a bowl and beat in the almonds and honey. Spread the mix in the pastry case. Drain the apricots, saving the juice to dilute and use as a drink, and arrange them flat side down on top of the cheese.
  7. Put the jam into a saucepan and heat it on a low heat; then sieve it.
  8. Brush it thickly over the apricots to cover them completely. Leave the tart for 30 min for the glaze to set.