| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sainsbury’s, Sainsbury14 |
1 |
servings |
INGREDIENTS
| 250 |
g |
Organic flour; (8oz) |
| 150 |
g |
Organic sugar; (5oz) |
| 125 |
g |
Organic butter; cold, diced (4oz) |
| 3 |
md |
Size organic egg yolks |
| 2 |
tb |
Organic milk |
| 2 |
md |
Size organic eggs |
| 3 |
md |
Size organic egg yolks |
| 50 |
g |
Organic sugar; (2oz) |
| 300 |
ml |
Organic milk; ( 1/2 pint) |
| 300 |
ml |
Organic double cream; ( 1/2 pint) |
| 100 |
g |
Organic dried apricots; roughly chopped (3 |
|
|
; 1/2oz) |
INSTRUCTIONS
FOR THE PASTRY
FOR THE FILLING
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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