Apricot and Muscat Tart | Guest Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 125 grams cold unsalted butter (cubed)
• 250 grams plain flour (plus extra for dusting)
• 3 teaspoons caster sugar
• ½ teaspoon salt
• 1 egg (plus 1 egg yolk)
• 4 - 5 large apricots, halved and stoned
• 40 grams sugar
• 125 grams apricot purée (see above)
• 150 millilitres double cream
• 2 eggs
• 100 grams caster sugar
• 80 grams ground almonds
• 30 grams unsalted butter (melted)
• 2 - 4 tablespoons Muscat de Beaumes de Venise
• 1 kilogram fragrant apricots
• 4 tablespoons Muscat de Beaumes de Venise
• 1 vanilla pod split (optional)
• 2 - 4 tablespoons caster sugar
• 1 quantity of Roasted Apricots (see above)
• creme fraiche or softly whipped cream