A delightfully delicious dessert that can be enjoyed hot with ice cream as a comforting mid-winter pudding, or cooled with a spoon of thick cream and a piping hot cup of tea; the perfect afternoon treat.
Whatever your serving preference, your guests are sure to enjoy this easy to make recipe.
Ingredients
PASTRY:
- 6oz Plain flour
- Pinch salt
- 3oz Caster sugar
- 3oz Butter
- 1 Egg whisked
FILLING:
- 8oz dried apricots (soaked in water for 2 hours)
- 2oz Butter
- 2oz Sugar
Method
- Soak the apricots for a minimum of two hours and set aside.
- After 1 hour, sift the flour into a separate bowl and stir in the sugar and a pinch of salt.
- Melt the butter gently (do not let it boil) and pour into the flour mixture.
- Mix the whisked egg into the flour mixture until smooth, press together into a ball and cover the bowl with cling film. Chill in the fridge for at least one hour.
- Wipe the bottom and sides of a round metal tin, roughly 9″ tin, with the 2oz butter. Sprinkle the sugar over the buttered bottom of the tin, on top of the butter.
- Drain the apricots and pat dry. Arrange the apricots neatly in circles on top of the sugar.
- Place the tin in the oven at 170°c for 25 minutes and then turn the oven down to 150°c for 20 minutes. Cool slightly and turn out.
Serve with a sprinkle of icing sugar and a scoop of vanilla ice cream.
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