Hana’s recipe for a very delicious dessert - The French Apricot Tart

You will need:

*6 oz. Rich Shortcrust Pastry

*2 eggs

*1&1/2oz. castor sugar

*3/4 oz. flour

*1/4 pint plus 5 tablespoons milk

*few drops vanilla essence

 For the Topping:

*15 oz. can & 8 oz. can apricot halves

For the Glaze:

*1&1/2 level teaspoons arrowroot

*1/4 pint fruit juice

*1 tablespoon apricot brandy (optional)

Preparation Time:

35 minutes

Cooking Time:

35 minutes

Oven setting:

400 F; Gas mark 6

Instructions:

Line an 8-inch fluted flan tin with pastry. Fill with a piece of crumpled foil, or greaseproof paper,and baking beans and bake in a hot oven for 25 minutes. Remove paper or foil, and baking beans and bake for a further 5 minutes to dry base of flan case. Leave to cool.

Mix eggs and sugar together for confectioners custard. Add flour and sufficient milk to make a smooth paste Boil rest of milk. Add to eggs, stirring. Return to pan. Simmer 2-3 minutes until thick. Remove from heat. Stir frequently while cooling so a skin does not form. Stir in vanilla essence. Spread custard in base of flan case.

Drain fruit. Arrange on top of custard. Put arrowroot in a pan. Blend in fruit juice. Bring to boil and simmer until thick. Stir in apricot brandy if used. Spoon glaze over fruit. Leave to set.

HERE'S A QUICK TIP:

For a quicker glaze use 4 tablespoons of apricot jam warmed with a tablespoon water. Sieve well and spoon or brush over the tart while still warm.