Snacks and Light Meals Recipes - Apricot Lattice Tart Recipe

  
 

Desserts Recipes - Apricot Lattice Tart Recipe

Ingredients

Serves 6

  • 250 g/8 oz plain flour

  • 2 teaspoons ground mixed spice

  • 175 g/6 oz butter

  • 25 g/1 oz caster sugar

  • 1 egg, separated

  • about 1 tablespoon iced water cream, to serve (optional)

Filling:

  • 750 g/1 1/2 lb apricots, stoned

  • 2 tablespoons lemon juice

  • 1 tablespoon clear honey

  • 3 tablespoons corn flour

  • 2 tablespoons water

  • 1 egg yolk mixed with 1 teaspoon water, to glaze

Method:

  1. Sift the flour and spice into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar, the egg yolk and enough water to mix to a fairly stiff dough.

  2. Turn the dough on to a floured surface, knead lightly until smooth, then roll out and use to line a 20 cm/8 inch flan ring. Reserve the pastry trimmings. Chill the flan case and pastry trimmings in the refrigerator for 30 minutes.

  3. Prick the base and sides of the dough and line with greaseproof paper and baking beans. Bake 'blind' in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes, then remove the paper and beans. Brush the base with egg white and return to the oven for a further 3 minutes.

  4. To make the filling, place the apricots in a pan with the lemon juice and honey. Cover and simmer gently or 5-10 minutes or until softened. Cool slightly, then process in a food processor or blender until smooth. Return the puree to the pan.

  5. Blend the corn flour to a smooth paste with the water and add to the apricot puree. Cook over a low heat for 2-3 minutes until thickened, stirring constantly. Allow to cool, then turn into the pastry case and level the Surface.

  6. Roll out the reserved pastry trimmings and cut into strips. Make a lattice pattern over the fruit, attaching the pastry with a little water.

  7. Brush the pastry lattice with the egg glaze, then bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25-30 minutes until golden brown. Cover the rim of the pastry with foil if it appears to brown too quickly. Serve the tart hot or cold, with cream if liked.