The Bakinglady 

A lovely tart brimming with luscious fruit and topped with flaked almonds, gorgeous served warm with a dollop of chantilly cream and some fresh raspberries...

INGREDIENTS

For the pastry

180g plain flour

2 tablespoons icing sugar

90g butter, chilled

2 egg yolks

1-2 tablespoons water

For the filling

1 x 400g tinned apricots, drained (you can poach your own fresh apricots if you like but tinned apricots are lovely in this recipe.)

100g fresh raspberries

120ml double cream

1 vanilla pod, split and the seeds removed into the cream

2 eggs

80g caster sugar

10g plain flour

1 tablespoon flaked almonds

icing sugar to dredge

You will need an 18cm loose based tgart tin about 2.5 cm deep and some baking beans

First things first, preheat the oven to 170c.

Sieve the flour and icing sugar into a bowl, cut the butter into small pieces and then rub into the flour using your fingertips, add the egg yolks and bring together to make a stiff dough ( you will need up to 2 tablespoons of water, but add a little at a time, dont make the pastry too sticky). Knead gently two or three times with the heel of the hand and then wrap in cling film and place in the fridge for 30 minutes.

Prepare the filling by placing the cream and split vanilla pod (scrape out the seeds into the cream to give it lots of flavour) into a saucepan and bring to the boil.

Place the sugar and flour into a jug and add the eggs, cream together ( I use a fork ) to make a smooth paste, then add the boiled cream a little at a time to make a smooth, lump-free liquid, infuse with the split vanilla pod and leave to cool. Once the custard is cool you can remove the pod.

Roll out the pastry and line an 18cm loose bottomed flan tin, pricking the base.

leave the excess pastry overhanging the edge of the tin, line with a sheet of greaseproof paper and fill with baking beans, dried pasta, rice or anything else you have handy (baking blind), Bake in the oven for 15 minutes, then remove the paper and beans, and trim off the excess pastry with a smooth 'sawing' motion.

Trimming the pastry off at this stage keeps a nice shape and makes the finished tart look neat and professional looking, now bake for a further 5 minutes.

Pour the custard mix into the baked tart case, place the apricot halves evenly over the base then the raspberries, finally sprinkle the top with the flaked almonds and place back into the oven for 20-30 minutes.

The filling should be golden brown with a slight wobble when pressed with the fingers, you should not see any liquid and you might see a slight crack or two.

leave to cool in the tin for about 15 minutes, then dredge with a little icing sugar and serve warm with chantilly cream and fresh raspberries.... Yummy!

Alternatives- this tart is absolutely divine with soft prunes that have been soaked overnight in a good brandy instead of the apricots and raspberries, pear and blackberry is another winning combination.

Enjoy!