Apricot Bourdaloue Tart

A pretty apricot tart which has an orange-flavoured crime filling. The sharp taste of the apricots contrasts pleasantly with the sweet creme.

4 tO

6 SERVINGS PASTRY

4 oz. flour a pinch of salt

2 teaspoons castor sugar

1 oz. butter

1 oz. vegetable shortening

1 egg yolk

1 to

1 tablespoon iced water

FILLING

2 egg yolks egg white

1 oz. castor sugar grated rind of

1 orange

1 ½ tablespoons each cornflour and flour mixed

10 fl. oz. milk

14 oz. canned halved apricots or

1 lb. fresh apricots, halved, stoned, and poached in syrup

1 oz. roasted almonds, flaked

Preheat oven to moderate 350°F (Gas Mark4,180°C).

Sift the flour and salt into a medium-sized mixing bowl. Add the sugar and mix. Using a table knife, cut the butter and vegetable shortening into the flour. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Make a well in the centre of the mixture and add the egg yolk mixed with tablespoon of iced water.

To begin with, use the knife to mix the flour mixture with the egg yolk, then use your hands to knead the pastry until it is smooth. Add more iced water if the pastry is too dry. Pat the pastry into a ball, cover and refrigerate for 15 minutes.

Roll out the pastry to line a 7 l-inch flan tin. Refrigerate for 10 minutes. Bake blind, covering the bottom with foil weighed down with dried beans, for 30 minutes.

To make the creme bourdalouc, in a medium-sized mixing bowl beat egg yolks with half the sugar. Add the grated orange rind and the cornflour and flour mixture and beat until smooth. Put the milk in a pan on moderate heat and bring to the boil.

Just as it comes to the boil, pour it slowly, stirring all the time, over the egg mixture. Stir until smooth. Return the mixture to the pan and, stirring constantly, bring to the boil. Remove from the heat and cool.

In a small mixing bowl, beat the white of the egg with remaining sugar until stiff. Fold it into the cooked mixture.

Drain the apricot halves. Put the syrup into a small pan and boil rapidly until it thickens. Cool and set aside.

Remove the pastry shell from the tin and place it on a serving dish. Put the creme bourdaloue into the middle of the pastry shell and smooth with a knife into a shallow rounded shape. Cover the creme completely with the apricots, sprinkle with the flaked almonds and brush over with the reduced syrup. Serve immediately.

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