Classic French Apricot Tart
|Rich shortcrust pastry||6 Ounce (175 Grams)|
|Custard powder||45 Milliliter (3 Tablespoon)|
|Castor sugar||15 Milliliter (1 Tablespoon)|
|Milk||10 Fluid Ounce (300 Milliliter)|
|Canned apricot halves||2 Pound, drained (1 Can Or 900 Grams)|
|Apricot jam||2 Ounce, warmed (50 Grams)|
|Flaked almonds||2 Ounce (30 Milliliter, For Decoration)|
Line a 20 cm./8 in.flan tin with the pastry dough.
Prick with a fork and put into the oven preheated to fairly hot (190°C/375°F or Gas Mark 5).
Bake blind for 15 minutes, or until golden brown.
Meanwhile, mix the custard powder and sugar with a little milk to make a paste.
Boil the remaining milk, then pour over the custard mixture, stirring constantly.
Return to the pan and cook, stirring constantly, for 2 to 3 minutes, or until thick.
Cool, then spoon the custard into the pastry case.
Arrange the apricot halves in concentric circles on the custard.
Brush with the warmed jam and sprinkle over the almonds.