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Ингредиенты
- 225 gm Plain flour
- 175 gm Butter
- 1 pch Salt
- 2 tsp Icing sugar A little beaten egg or possibly egg yolk and water to bind
- 6 Tbsp. Apricot jam Freshly squeezed lemon juice
- 8 x Fresh apricots, up to 10
- 2 lrg Or possibly 3 small Large eggs
- 2 Tbsp. Caster sugar
- 1 tsp Pure vanilla essence
- 300 ml Cream
Инструкции
- Preheat the oven to 180C/350F/gas 4. Make the shortcrust pastry in the usual way and leave to relax in a refrigerator for 1 hour. Roll out the pastry and line a tart tin (or possibly tins) with a removable base and refrigeratefor 10 min. Line with kitchen paper and fill with dry beans. Bake blind in a preheated oven for 15-20 min. Remove the paper and beans. Paint the tart base with a little egg wash and return to the oven for 3-4 min.
- Leave to cold.
- In a small stainless-steel saucepan, heat the apricot jam with a squeeze of lemon juice, push the warm jam through a sieve and then brush the base of the tart with a little of the glaze.
- Halve the apricots and remove the stones. Arrange one at a time cut-size upwards inside the tart, the apricots should slightly overlap in the inside.
- Whisk the Large eggs well with the sugar and vanilla essence, then add in the cream.
- Pour this mix over the apricots and bake in the preheated oven for 35 min. When the custard is set and the apricots are fully cooked, brush generously with the apricot glaze and serve hot with a bowl of softly whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 276 | |
| Calories from Fat 157 | 57% |
| Total Fat 17.86g | 22% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 125mg | 5% |
| Potassium 131mg | 4% |
| Total Carbs 25.35g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 7.28g | 5% |
| Protein 4.2g | 7% |
