| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Tamara1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Sheets puff or short crust pastry; (2 to 3) |
| 3/4 |
c |
Castor sugar |
| 180 |
g |
Ground almonds |
| 1 |
ts |
Vanilla essence |
| 1 1/2 |
kg |
Apricots; halved and stones |
|
|
; discarded |
| 3 |
|
Eggs |
INSTRUCTIONS
Lightly grease a 24cm. springform tin and line with glad bake.
Gently line the tine with pastry, on the base and up sides, pressing
any joins together to help them adhere. Lay a piece of "Glad Bake"
paper in the tin and top with pastry weights or rice or dried beans.
Bake at 220c. for 10 minutes, then remove the weights and paper and
return to the oven for a further 5 minutes. Allow to cool.
Take half the apricots and slice or dice.
Meanwhile, whisk together the eggs, sugar and vanilla until thick.
Add the ground almonds and sliced (or diced) fruit and mix gently by
hand.
Pour into the pre-cooked pastry and top with remaining apricot halves.
Bake at 160c. for 35 minutes. Pour over 2-3 tablespoons of Amoretto
liqueur (or other if you prefer) and return to the oven for 5 minutes
Allow to cool in the tin, then sprinkle with icing sugar. Serve warm
or cold with fresh cream
Converted by MC_Buster.
Per serving: 1817 Calories (kcal); 101g Total Fat; (45% calories from
fat); 81g Protein; 189g Carbohydrate; 561mg Cholesterol; 198mg Sodium
Food Exchanges: 2 Grain(Starch); 8 Lean Meat; 0 Vegetable; 11 Fruit;
14
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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