French Apricot Tart
|Flour||1 1⁄2 Cup (24 tbs)|
|Confectioner's sugar||1 1⁄4 Tablespoon|
|Instant custard powder||3 3⁄4 Tablespoon|
|Sugar||1 1⁄4 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Apricots||1 4⁄5 Pound, drained (1 Pound, 13 Ounce Can)|
|Apricot glaze||1 Cup (16 tbs)|
|Browned almond slivers||1 1⁄4 Tablespoon|
Pastry: Sift flour and salt into a mixing bowl.
Rub butter in with the fingertips until the mixture resembles breadcrumbs.
Mix the egg yolk and water together and mix into the flour with a fork, until the mixture forms a soft dough.
Chill for at least 30 minutes before rolling.
Roll pastry out to a circle, 1/8 inch thick, and line an 8 inch flan ring.
Flute edge, prick pastry with a fork and bake in upper third of a hot oven for 20 minutes.
Cool on a wire cooling rack.
Filling: Blend custard powder and sugar to a smooth paste with a little of the measured milk.
Heat remaining milk, pour in blended custard powder and bring to the boil stirring continuously.
Put custard into pastry case, cover with the drained apricots, brush with apricot jam glaze and sprinkle almonds on top.