Ingredient:
Crème patissiere
Topping:
1 kg (2 lb) fresh apricots, halved and stoned
Juice of 1 lemon
125 ml (4 fl oz) water
75 g (2 ½ oz) caster sugar
1 tsp arrowroot
1 tbsp brandy
30 g (1 oz) toasted flaked almonds
Pastry:
250 g (8 oz) plain flour
125 g (4 oz) chillied butter, cubed
60 g (2 oz) caster sugar
1 egg, beaten
1-2 tbsp water
28cm (11 in) Loose-Bottomed Fluted Flan Tin Baking Beans
Method:
Make the pastry: sift the flour into a large bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs.
Stir in the sugar, then mix in the egg and water to make a soft, pliable dough. Wrap in cling film and chill for 30 minutes.
Roll out the pastry on a lightly floured surface and use to line the flan tin. Bake blind in a preheated oven at 200℃ (180℃ fan, Gas 6) for 10 minutes until the pastry shell is beginning to brown at the edge. Remove the beans and foil and bake for another 5-10 minutes. Leave to cool.
Put the apricots, cut-side down, in a shallow pan with the lemon juice, measured water, and sugar. Cover tightly and bring to a boil. Lower the heat and simmer gently for 3 minutes or until just soft.
Remove the apricots with a slotted spoon, reserving the juices. Drain on paper towels, and leave to cool.
Remove the pastry shell from the flan tin and put on a serving plate. Spread the crème patissiere over the pastry shell, and smooth the surface.
Arrange the apricots, cut-side down, on the crème patissiere. Combine the arrowroot and brandy in a small bowl and stir in the reserved apricot juices.
Return the mixture to the pan and bring to a boil, stirring until thick. Add the toasted flaked almonds.
Spoon the glaze over the apricots, making sure they are evenly coated. (add a little water to the glaze if it too thick.) Leave to stand until the glaze has cooled and set. Serve the tart cold.
Crème patissiere
Topping:
1 kg (2 lb) fresh apricots, halved and stoned
Juice of 1 lemon
125 ml (4 fl oz) water
75 g (2 ½ oz) caster sugar
1 tsp arrowroot
1 tbsp brandy
30 g (1 oz) toasted flaked almonds
Pastry:
250 g (8 oz) plain flour
125 g (4 oz) chillied butter, cubed
60 g (2 oz) caster sugar
1 egg, beaten
1-2 tbsp water
28cm (11 in) Loose-Bottomed Fluted Flan Tin Baking Beans
Method:
Make the pastry: sift the flour into a large bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs.
Stir in the sugar, then mix in the egg and water to make a soft, pliable dough. Wrap in cling film and chill for 30 minutes.
Roll out the pastry on a lightly floured surface and use to line the flan tin. Bake blind in a preheated oven at 200℃ (180℃ fan, Gas 6) for 10 minutes until the pastry shell is beginning to brown at the edge. Remove the beans and foil and bake for another 5-10 minutes. Leave to cool.
Put the apricots, cut-side down, in a shallow pan with the lemon juice, measured water, and sugar. Cover tightly and bring to a boil. Lower the heat and simmer gently for 3 minutes or until just soft.
Remove the apricots with a slotted spoon, reserving the juices. Drain on paper towels, and leave to cool.
Remove the pastry shell from the flan tin and put on a serving plate. Spread the crème patissiere over the pastry shell, and smooth the surface.
Arrange the apricots, cut-side down, on the crème patissiere. Combine the arrowroot and brandy in a small bowl and stir in the reserved apricot juices.
Return the mixture to the pan and bring to a boil, stirring until thick. Add the toasted flaked almonds.
Spoon the glaze over the apricots, making sure they are evenly coated. (add a little water to the glaze if it too thick.) Leave to stand until the glaze has cooled and set. Serve the tart cold.
