Open Apricot Tart Recipe
Open Apricot Tart Recipe with Shortcrust Pastry, Apricots, Apples, Sugar and Almonds
INGREDIENTS
6 oz (175g) Shortcrust Pastry (for recipe click here)
1 lb Cooking Apples
3 oz Sugar
1 lb or 1 Can of Apricots
Few browned shredded Almonds
METHOD
Heat the oven to Mark 6 or 425F or 220C. Have ready a 7 inch (180mm) deep pie plate or sandwich tin. Use the pastry to line the pie plate and decorate the edge. Peel, core and slice the apples and arrange neatly in an overlapping swirl in the pastry, sprinkle with sugar and top with another swirl of apple.
Cut the apricots in half and remove the stones, or drain the canned ones from their syrup, place them cut side down on the apples. Bake for 30 to 40 minutes in the centre of the oven. Brush with sugar and water glaze (dissolve 3 tablespoons sugar in 2 tablespoons of water and boil for a minute), and sprinkle with the browned almonds.
Based on the Open Apricot Tart Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).