Confit Apricot Tart With Saffron Apricot Curd - Cuisine Magazine - From New Zealand to the World

Name: Confit Apricot Tart With Saffron Apricot Curd - Cuisine Magazine - From New Zealand to the World
Ingredients: 1kg apricots; 390g salted butter (100g melted for apricot confit, 90g chilled for pastry, 200g at room temperature for curd); 100ml liquid honey; 175g plain flour, plus extra for dusting; 25g almond meal; 60g icing sugar; 6 eggs, size 7; 1 tablespoon milk; 1 sheet gelatine; 30ml apple cider vinegar or lemon juice; 12 saffron threads; 15g cornflour; 100g caster sugar

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Ingredients

1kg apricots
390g salted butter (100g melted for apricot confit, 90g chilled for pastry, 200g at room temperature for curd)
100ml liquid honey
175g plain flour, plus extra for dusting
25g almond meal
60g icing sugar
6 eggs, size 7
1 tablespoon milk
1 sheet gelatine
30ml apple cider vinegar or lemon juice
12 saffron threads
15g cornflour
100g caster sugar