Apricot Amber from The Times Cookery Book by Katie Stewart
Roll the pastry out on to a lightly floured working surface and line an 8-inch (20-cm) flan ring or tart tin. Set aside in a cool place while preparing the filling. Wipe and remove the stalks from ...
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Ingredients
- 2 egg yolks
- 4 oz (100 g) castor sugar
- 2 egg whites
- 1 lb (450 g) apricots
- ¼ lb (100 g) shortcrust pastry
- rind and juice of 1 lemon
- 2 oz (50 g) butter
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