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Apricot Tart Recipe
|Plain flour||12 Ounce|
|Icing sugar||1 Tablespoon|
|Vanilla essence||5 Drop|
|Canned apricots||44 Ounce (29 Ounce Can And 15 Ounce Can)|
|Fruit juice||1⁄2 Pint|
|Apricot brandy||2 Tablespoon|
Serving size: Complete recipe
Calories 4821 Calories from Fat 1860
% Daily Value*
Total Fat 209 g321.5%
Saturated Fat 104.4 g521.8%
Trans Fat 0 g
Cholesterol 995.1 mg
Sodium 1365.8 mg56.9%
Total Carbohydrates 669 g223%
Dietary Fiber 19.2 g76.7%
Sugars 296.2 g
Protein 59 g118.1%
Vitamin A 79.6% Vitamin C 242.6%
Calcium 86.6% Iron 142.8%
*Based on a 2000 Calorie diet
Use it to line an 11 inch shallow, fluted flan tin with a removable base.
Line with greaseproof paper and baking beans, or with foil, and bake blind' at 400Â°F, Gas Mark 6 for 25 minutes.
Remove the paper and baking beans or foil, and bake for a further 5 minutes to dry the base of the flan case.
Remove from the oven and leave to cool.
Blend together the eggs, sugar and flour for the confectioners' custard.
Boil the milk and pour onto the egg mixture.
Return to the pan, bring to the boil and simmer for 2-3 minutes until thick.
Remove from the heat and stir frequently so that a skin does not form.
Add the vanilla essence.
Spread the cold custard in the base of the flan case.
Drain the fruit and arrange on top of the custard.
Put the arrowroot in a pan, blend in the fruit juice and simmer until thick.
Stir in the apricot brandy.
Spoon or brush the glaze over the fruit and leave until set.