INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200 C, 400 F, Gas Mark 6.  Place the flour, sugar
and butter into a mixing bowl and mix until the  ingredients resemble
breadcrumbs then add the egg yolks and milk and  mix to a soft paste.
Roll out the pastry to line a 23cm (9inch) loose based flan ring.
Chill the pastry case until firm; 10 minutes in the freezer or 1 hour
in the refrigerator, whilst making the filling.  Place the eggs into a
mixng bowl with the sugar and mix well, add the  milk and cream. Pass
the mixture through a sieve and then add the  apricots.  Bake the
pastry case blind; place a disc of greaseproof paper into  the base of
the case and fill with baking beans. Bake the case for  8-10 minutes,
remove the beans and bake for a further 2 minutes,  until the pastry is
golden.  Pour the custard mixture into the flan case, reduce the oven
temperature to 180 C, 350 F, Gas Mark 4 and bake until the custard is
set, this will take approximately 25 minutes.  Remove the tart from the
oven and stand for 30 minutes before serving.  Converted by MC_Buster.
NOTES : A luscious custard tart made from organic ingredients.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 375
Calories From Fat: 25
Total Fat: 3g
Cholesterol: 0mg
Sodium: 1197.7mg
Potassium: 1260.2mg
Carbohydrates: 68.1g
Fiber: 20.3g
Sugar: 5.1g
Protein: 21.2g