|Shortcrust pastry||250 Gram|
|Apricot jam||300 Gram (1 Jar)|
|Whipped cream/Ice cream||1 Cup (16 tbs) (For Serving)|
Roll out pastry and fit it in the pie plate.
Trim around the plate with a sharp knife and flute it with a fork.
Fork the centre of the pastry and cook it blind in a hot oven for 10 minutes.
Remove from the oven, spread the apricot jam inside the pastry, and from the trimmings of the pastry roll out strips about 1/4 wide, moisten the edges of the tart, and arrange strips in a lattice fashion over the jam, pressing the strips down at the edges.
Bake in a hot oven for 15 minutes.