A perfect treat to follow a meander through the woods.
Makes one 12” tart.
Pastry
Rub diced butter into flour until it resembles breadcrumbs.
Whisk the sugar with the egg yolks, and add this to the flour / butter mix, bring together until a dough like mixture is formed.
Roll your pastry out to the thickness of a £1 coin. Line your flan case and trim off any excess pastry.
Filling
In a food processor / mixer add the butter and sugar mix until pale.
Whilst mixing add the eggs and rum until smooth.
Spread your pastry base with the apricot jam and apricots. Spread the almond paste over this then bake for 30 to 45 minutes at 170c in a conventional oven or for 20 to 30 minutes at 150c in a fan assisted oven.
Best served
Still warm from the oven, share it with Mum and a pot of Yorkshire tea.
Ingredients
Pastry
500g Plain Flour
250g Butter
125g Sugar
4 Egg Yolks
Filling
200g Dried Apricots soaked in water for 2 hours and drained
