|Recipe Name:||Apricot Tart||Submitted by:||Administrator|
|Number of Servings:||4|
Shortcrust pastry, made with
175 Gram(s) Curd cheese, 6oz
25 Gram(s) Ground almonds, 1oz
1 Tablespoon(s) Honey
1 411 gram can apricot halves
in natural juice 14
6 Tablespoon(s) No-sugar-added apricot jam
Preheat the oven to 200Ã¸C/400Ã¸F/Gas Mark 6. Roll out the pastry and
use it to line a 20cm (8-inch) diameter tart tin. Line the tin with a
circle of greaseproof paper or foil and fill it with dried beans or
pearl barley. Bake blind for 10 minutes and then remove the paper and
beans. Return the pastry shell to the oven for a further 5-10 minutes
or until it is crisp and just beginning to brown. Cool the shell in
the tin and then carefully transfer it to a flat plate. Cream the
cheese in a bowl and beat in the almonds and honey. Spread the mixture
in the pastry case. Drain the apricots, saving the juice to dilute and
use as a drink, and arrange them flat side down on top of the cheese.
Put the jam into a saucepan and melt it on a low heat; then sieve it.
Brush it thickly over the apricots to cover them completely. Leave the
tart for 30 minutes for the glaze to set. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 35
Total Fat: 4.2g