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Apricot Tart




Source of Recipe


Sainbury's


List of Ingredients




shortcrust pastry, made with 175g wholemeal flour
175g curd cheese
25g ground almonds
15ml spoon honey
411g can of apricot halves in natural juice
6 x 15ml spoons no-sugar-added apricot jam



Recipe



Preheat the oven to 200°C, 400°F, Gas Mark 6.

Roll out the pastry and use it to line a 20cm 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.