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 out pastry thinly and use to line an 8...
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Cooking tools:
- Rolling pin
- Tart pan
- Oven
Ingredients
- ¼ lb (100 g) shortcrust pastry
- 2 good tablespoons apricot jam
- ¼ pint (1½ dl) double cream
- juice of ½ lemon
- 2 oz (50 g) sponge cakecrumbs
- 1 lb (450 g) ripe apricots
- 1 egg yolk
- 2 oz (50 g) castor sugar
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