Ingredients
You'll need to make:
1 Batch Sour Cream Pastry
2 tbspn honey
2 tbspn plain flour
1 cup brown sugar
200ml thickened cream
3 free range eggs
375ml Verjuice
400g dried apricots
You'll need to make:
1 Batch Sour Cream Pastry
2 tbspn honey
2 tbspn plain flour
1 cup brown sugar
200ml thickened cream
3 free range eggs
375ml Verjuice
400g dried apricots
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Methods
1
Preheat a fan forced oven to 200C.
2
Lightly grease a 24 centimetre tart tin and line with sour cream pastry and place into fridge for 15 minutes. You will have some pastry left over which can be frozen for later use.
3
Remove the tart tin from the fridge and prick the base of the pastry with a fork, line with baking paper and weight down with beans or baking weights.
4
Blind bake for 15 minutes, then remove the beans and baking paper and continue to bake the pastry for a further 5 minutes or until the base is a light golden brown. Remove from the oven and set aside. Reduce the oven temperature to 170C.
5
Meanwhile, place the dried apricots and Verjuice into a saucepan over low heat and allow to steep for 10 minutes to reconstitute the apricots.
6
Remove from the heat and strain the apricots, set aside, reserving the Verjuice from the cooking process.
7
In a large mixing bowl place the cream, eggs, brown sugar, plain flour and ½ a cup of the reserved Verjuice. Whisk together well.
8
Place the honey and remaining amount of Verjuice into a small pot over a medium high heat and reduce by half. Remove from the heat and set aside.
9
Arrange the reconstituted apricots onto the pre cooked pastry base and pour over the cream mixture and return to the oven to bake for 45-50 minutes. Baste the top of the tart with the honey and Verjuice syrup two or three times during the baking time.
10
Remove from the oven and allow to sit for 5 minutes before removing from the tart case. Serve warm with ice cream.
1
Preheat a fan forced oven to 200C.
2
Lightly grease a 24 centimetre tart tin and line with sour cream pastry and place into fridge for 15 minutes. You will have some pastry left over which can be frozen for later use.
3
Remove the tart tin from the fridge and prick the base of the pastry with a fork, line with baking paper and weight down with beans or baking weights.
4
Blind bake for 15 minutes, then remove the beans and baking paper and continue to bake the pastry for a further 5 minutes or until the base is a light golden brown. Remove from the oven and set aside. Reduce the oven temperature to 170C.
5
Meanwhile, place the dried apricots and Verjuice into a saucepan over low heat and allow to steep for 10 minutes to reconstitute the apricots.
6
Remove from the heat and strain the apricots, set aside, reserving the Verjuice from the cooking process.
7
In a large mixing bowl place the cream, eggs, brown sugar, plain flour and ½ a cup of the reserved Verjuice. Whisk together well.
8
Place the honey and remaining amount of Verjuice into a small pot over a medium high heat and reduce by half. Remove from the heat and set aside.
9
Arrange the reconstituted apricots onto the pre cooked pastry base and pour over the cream mixture and return to the oven to bake for 45-50 minutes. Baste the top of the tart with the honey and Verjuice syrup two or three times during the baking time.
10
Remove from the oven and allow to sit for 5 minutes before removing from the tart case. Serve warm with ice cream.
