Inexpensive and easy to prepare, this is a summer dessert to be made token apricots are in season. Use half bananas and half apricots as a variation.
5 oz. flour
1 tablespoon sugar
1 oz. butter
1 ½ oz. vegetable fat
1 egg yolk, lightly beaten
2 tablespoons iced water
3 large tablespoons apricot jam
1 tablespoon water a squeeze of lemon juice
1 lb. apricots, blanched, peeled, halved and stoned
4 oz. sugar
1 oz. butter
1 oz. almonds, blanched and shredded
Preheat oven to fairly hot 375°F (Gas Mark 5, 190°C).
Sift the flour and sugar into a medium- sized mixing bowl. Add the butter and vegetable fat and cut them into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs.
Add the egg yolk and 4 tablespoon of iced water and, using the knife, mix it into the flour mixture. With your hands, mix and knead the dough until it is smooth. Add more water if the pastry is dry. Make a ball of the pastry. Cover it with greaseproof paper and chill in the refrigerator for 20 minutes.
Roll out the pastry and with it line an 8-inch or 9-inch flan tin with a removable bottom. Cover the pastry with aluminium foil. Weigh it down with dried beans or peas and bake for 10 minutes. Remove the beans and the foil, prick the bottom of the pastry with a fork and return it to the oven for 5 minutes.
To prepare the glaze, boil the jam and water in a small saucepan for 5 minutes. Sieve the mixture and add the lemon juice.
Brush a little of the glaze on the bottom of the pastry. Place the apricots, cut sides down, in the pastry case. Sprinkle with the sugar and dot with the butter. Place the tart in the oven and warn
N bake for 35 minutes, or until the fruit has coloured slightly.
Remove the tart from the tin and place on a rack. Sprinkle with the shredded almonds and brush over with the glaze. Serve warm or cold with cream.