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Apricot Gateau

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Apricot Gateau one of my favourite. The dash of misture of white wine and egg yolks gives the Apricot Gateau a lip smacking taste.
  White wine 1⁄2 Cup (8 tbs)
  Butter 9 Ounce
  Salt To Taste
  All purpose flour 13 Ounce
  Canned apricots 2 Pound (In Syrup)
  Egg yolks 5
  Macaroons 2 Ounce
  Sour cream 1⁄3 Cup (5.33 tbs) (Creme Fraiche)
  Superfine sugar 3 Tablespoon

Heat the white wine in a bowl in the microwave oven for 1 minute on HIGH.
Cut the butter in small pieces and add bit by bit to the wine, beating with a whisk.
Add a pinch of salt and the flour and mix well.
Leave to rest in the refrigerator for 2 hours.
When the pastry is firm enough to work with, divide into 3 equal portions.
Line the base of a 10 inch (25 cm) flan case with the first portion, flattening with the palm of the hand.
Prick all over with a fork and microwave, uncovered, for 6-61/2 minutes on HIGH.
Leave to stand for 2 minutes.
Turn out on to a wire rack.
Leave the flan case to cool.
Repeat the process with the other 2 portions of pastry.
To make the filling, drain 1 can of apricots and reserve 1 3/4 cups (400 ml/14 fl oz) of syrup.
Puree the apricots in a food processor.
Whisk the syrup and egg yolks together until foamy.
Stir in the apricot puree.
Microwave, uncovered, on HIGH for 6 minutes, whisking after every 2 minutes.
Pulverize the macaroons in a food processor and add to the apricot puree.
Leave to cool.
Place 1 pastry circle on a serving platter, spread with one-third of the apricot puree and top with a layer of apricots, round side upward.
Repeat with the second circle of pastry, the second third of the apricot puree and a layer of apricots.
Cover with the third pastry circle and spread with the remaining apricot puree and a final layer of apricots.
Whip the sour cream (creme fraiche) until firm.
Add the sugar and whip until the sugar is incorporated.

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