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Apricot Tart

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Tarts (72)      Apricots (36)      Apricots (36)      Creme Patissiere (1)      Pastry Cream (1)     

apricot tart

Apricots originated from China, and began to spread to Europe in the 16th century. I think the most famous apricot dessert is the French 'tart aux abricots avec crème pâtissière'.

Apricots reached British shores in 1542, and they anglicised the name to apricot tart with pastry cream. It might not be sound quite as poetic, but it is just as delicious. Based on the brands that I used, each slice is about 217 calories.

Preparation Time: 45 minutes
Cooking Time: 20 minutes
Makes: 8 servings

2 cans tinned apricots in juice
130g plain wholemeal flour
65g margarine
40g light margarine
30g Truvia sweetener (or 100g caster sugar)
40g cornflour
4 large eggs
500ml almond milk
2 tsp vanilla extract
3 tbsp apricot jam

Rub the flour with the ordinary margarine for a breadcrumb like texture.

Drain the tinned apricots and add four tablespoons of the juice to the mixture and mix to form a dough.
Wrap the dough in cling film and put in the fridge.

Separate the eggs and beat the yolks with the sweetener/sugar and cornflour.

Mix the vanilla extract with the milk, then bring it to the boil in a saucepan.
Beat a quarter of the milk into the egg mixture.

Pour the egg mixture into the remaining milk and stir it continuously on a gentle heat until thick.
Remove the pastry cream from the heat and stir in the light margarine before leaving it to cool.
Pre-heat the oven to 200 ༠C/ 180 ༠C fan/375 ༠F/5 Gas.

Take the pastry from the fridge and roll it out into a tart tin.

Blind bake the tart for fifteen minutes.

Pour the pastry cream into the tart case.

Place the apricots on top.

Warm the jam and use it to glaze the tart.
Allow the tart to set.

#Creme Patissiere
#Pastry Cream
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The other day, I made an that left me with lots of egg whites and a few tinned apricots
We all know that eating too many calories will make us put on weight
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