Walnut and Apricot Tart - Graham's Family Dairy

Ingredients

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• 125g Graham’s unsalted butter at room temperature
• 125g icing sugar
• 2 small to medium eggs, beaten
• 2½ tbsp double cream
• 325g plain flour
• 100g Graham’s unsalted butter
• 120g soft light brown sugar
• 2 eggs
• 100g sultanas, soaked overnight in a little rum
• 100g soft dried apricots, sliced
• 100g walnuts, chopped (or pecans)
• 1 tbsp white wine vinegar
• Crème fraîche, to serve
• 375g caster sugar
• 500ml Graham’s double cream