| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
A, At, Ballymaloe, Year |
12 |
Servings |
INGREDIENTS
| 225 |
g |
Plain flour |
| 175 |
g |
Butter |
| 1 |
pn |
Salt |
| 2 |
t |
Icing sugar |
|
|
A little beaten egg or egg |
|
|
yolk and water |
|
|
to bind |
| 6 |
T |
Apricot jam |
|
|
Freshly squeezed lemon juice |
| 8 |
|
Fresh apricots, up to 10 |
| 2 |
|
Or 3 small eggs |
| 2 |
T |
Caster sugar |
| 1 |
t |
Pure vanilla essence |
| 300 |
|
Cream |
INSTRUCTIONS
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 tins) with a removable base and
chill for 10 minutes. Line with kitchen paper and fill with dried
beans. Bake blind in a preheated oven for 15-20 minutes. Remove the
paper and beans. Paint the tart base with a little egg wash and return
to the oven for 3-4 minutes. Leave to cool. In a small stainless-steel
saucepan, melt the apricot jam with a squeeze of lemon juice, push the
hot 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 eggs well with the sugar
and vanilla essence, then add the cream. Pour this mixture over the
apricots and bake in the preheated oven for 35 minutes. When the
custard is set and the apricots are fully cooked, brush generously
with the apricot glaze and serve warm with a bowl of softly whipped
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