Apricot Tart Recipe

1. 1

   Preheat the oven to 200 C/400 F/Gas Mark 6.

2. 2

   Roll out the pastry and use it to line a 20cm (8-inch) diameter tart tin.

3. 3

   Line the tin with a circle of greaseproof paper or possibly foil and fill it with dry beans or possibly pearl barley.

4. 4

   Bake blind for 10 min and then remove the paper and beans.

5. 5

   Return the pastry shell to the oven for a further 5-10 min or possibly till it is crisp and just beginning to brown.

6. 6

   Cold the shell in the tin and then carefully transfer it to a flat plate.

7. 7

   Cream the cheese in a bowl and beat in the almonds and honey.

8. 8

   Spread the mix in the pastry case.

9. 9

   Drain the apricots, saving the juice to dilute and use as a drink, and arrange them flat side down on top of the cheese.

10. 10

    Put the jam into a saucepan and heat it on a low heat; then sieve it.

11. 11

    Brush it thickly over the apricots to cover them completely.

12. 12

    Leave the tart for 30 min for the glaze to set.

* Per serving · 4 servings · Values may vary.

No additional tips available.