Apricot tart

I always think that apricots come into there own when cooked, it brings out the best in them and what better way to enjoy them than a simple tart.

For the paté sucre

200g plain flour

130g butter

25g sugar

1 egg yolk

pinch of salt

Filling

800g apricots, halved and stoned

150g double cream

1 egg

1 teaspoon vanilla essence

80g sugar

How to go about it

Make sweet pastry by rubbing in butter into flour until it resembles fine breadcrumbs.  Add sugar, salt and vanilla, mix in egg yolk and enough cold water to bind.  Gentle knead for few seconds and wrap in clingfilm and let it rest in the fridge for 20 minutes.

Butter a flan dish, roll out the pastry and line the dish, put in apricots cut- sides up.  Lightly beat egg into cream and add sugar then pour around the apricots.  Bake in a preheated oven at 180c° for 40 minutes.  Serve at room temperature.





Served with a small glass of quince liqueur