Apricot Tart from The Times Cookery Book by Katie Stewart
Sponge cake crumbs are sprinkled over the base of fresh fruit flans to absorb the fruit juices. Crumbled, trifle sponge cakes are ideal for this purpose. Roll o
Ingredients
- juice of ½ lemon
- 2 good tablespoons apricot jam
- ¼ pint (1½ dl) double cream
- 1 egg yolk
- 2 oz (50 g) sponge cakecrumbs
- 2 oz (50 g) castor sugar
- ¼ lb (100 g) shortcrust pastry
- 1 lb (450 g) ripe apricots
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