Apricot Tart
This tart reminds me of summers in the gentle Val de Loire, where the fertile soil, warm sunshine and blue skies produce rich harvests of flavouzful fruit. What bliss to picnic in a grassy spot with a tart such as this one, with its crisp pastry case and buttery custard filling over succulent apricots, and sip a cool glass of a local white wine, such as Vouvray or Coleaux du Layon.
INGREDIENTS:
PATE SUCREE MADE WITH 175 Gi6 OZ PLAIN FLOUR,
100 Gi3 1/2 OZ UNSALTED BUTTER,
2 LARGE EGG YOLKS AND
55 0/2 OZ VANILLA CASTER SUGAR
FILLING:
115 G/4 OZ CASTER SUGAR
575 milt PINT WATER
550 Gi1l/4 LB APRICOTS
55 ML/2 FL OZ SOURED CREAM
175 MLi6 FL OZ DOUBLE CREAM
1/2 VANILLA POD
3 EGGS, BEATEN
55 c/2 OZ UNSALTED
BUTTER, DICED
CASTER OR ICING SUGAR,
FOR SPRINKLING
DIRECTIONS:
Butter a 24 cm/91/2 inch fluted flan tin, about 2 cm/3/1 inch deep, and preferably loose-based. On a lightly floured surface, roll out the pastry and use to line the tin. Prick the base of the pastry case, cover and place in the refrigerator for 30 minutes.
Set the oven to 220°C/425°F/Gas 7.
Bake the pastry blind (see page 95) for about 12 minutes. Remove the paper and beans, return the pastry to the oven and bake for a further 3-1 minutes. Remove from the oven. Lower the oven temperature to 200°C/400°FiGas 6.
To make the filling, gently heat 85 g/3 of caster sugar in the water until the sugar has dissolved. Heat to just on simmering point, add the apricots and poach gently until just tender and still retaining their shape (about 5-15 minutes). Drain well and leave on absorbent kitchen paper to drain further.
Pour the soured cream and double cream into a saucepan, add the vanilla pod and bring to the boil. In a heatproof bowl, stir together the eggs and remaining caster sugar. Remove the vanilla pod from the saucepan. Slowly pour the boiling liquid onto the egg yolk mixture, stirring constantly, to make a smooth custard. Stir in the butter, then leave to cool, stirring occasionally to prevent a skin forming.
Arrange the apricots, cut-side up. in the pastry case, then pour over the custard. Bake for about 20-25 minutes until lightly set in the centre and golden brown. Transfer the flan tin to a wire rack and leave until the tart is lukewarm. Remove
the outer ring of the tin, sprinkle the filling with caster or icing sugar and serve.
