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Snacks and Light Meals Recipes -
Apricot Lattice Tart
Recipe
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Desserts Recipes
-
Apricot Lattice
Tart Recipe
Ingredients
Serves
6
Filling:
-
750 g/1 1/2 lb apricots,
stoned
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2 tablespoons lemon juice
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1 tablespoon clear honey
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3
tablespoons corn flour
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2 tablespoons water
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1 egg yolk mixed with 1
teaspoon water, to glaze
Method:
-
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.
-
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.
-
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.
-
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.
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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.
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Roll out the
reserved pastry trimmings and cut into strips.
Make a lattice pattern over the fruit, attaching
the pastry with a little water.
-
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.
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