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Add a photoRaciónes: 6
Ingredientes
- 609 gm caster sugar
- 125 gm softened butter
- 1 x egg yolk
- 1 tsp lemon zest
- 185 gm plain flour sifted approx 800g apricots (1 used 1 whole supermarket punnet)
- 2 Tbsp. grnd almonds
- 2 Tbsp. caster sugar
- 4 Tbsp. apricot jam to glaze
Direcciones
- First prepare the shortbread pastry.
- Mix the first four ingredients together add in to the flour and.wark to a smooth.dough.
- If the dough remains sticky dust with flour and work in.
- Wrap in cling film and refrigeratein the fridge for about 20 min.
- Meanwhile halve each apricot by slicing around the scone lengthways and twisting it in half; then lever out the stone using fingers or possibly a knife.
- Pre heat the oven to 190C/375F/Gas Mark 5. Retrieve the pastry from the fridge and roll out to about a 5mm thickness.
- Line a 22cm square (tranche) or possibly 20cm round tin with the pastry.
- The pastry is very short aid will tear quite easily but you can patch and press in bits till your tin is fully lined.
- Mix the almonds with 1 tbsp of the sugar and scatter over the base.
- Pack the case with snug fitting lines of apricots standing on their edges then sprinkle with the remaining sugar.
- Bake on the top shelf of the oven for 35 to 40 min or possibly till the apricots are just singed on their tops and the pastry looks cooked.
- Meanwhile heat the jam with 1 tbsp of water till bubbling then sieve.
- Brush it all over the fruit and the edges of the pastry: Try and serve while the tart is still just hot.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 154 | 51% |
| Total Fat 17.6g | 22% |
| Saturated Fat 10.78g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 125mg | 5% |
| Potassium 54mg | 2% |
| Total Carbs 32.95g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.61g | 4% |
| Protein 3.58g | 6% |
