-
Sift the flour and spice into a bowl,
rub in the butter until the mixture resembles the breadcrumbs.
-
Stir in the caster sugar, egg yolk and
enough water to mix to a fairly stiff dough.
-
Turn the dough to a floured surface,
knead lightly until smooth, roll out and line a 20cm flan ring.
-
Reserve the pastry trimmings, chill
the flan case and pastry trimmings in the refrigerator for 30
minutes.
-
Prick the base and sides of the dough
and line with greaseproof paper and baking beans.
-
Bake in oven 400F, gas mark 6, 15
minutes, remove the paper and beans.
-
Brush the base with egg white and
return to oven for another 3 minutes.
-
To make the filling, place the
apricots in a pan with lemon juice and honey.
-
Cover, simmer for 5-10 minutes or
until softened.
-
Cool slightly, then process in food
processor until smooth, return the puree to the pan.
-
Blend the cornflour to a smooth paste
with water and add to the apricot puree.
-
Cook over low heat for 2-3 minutes
until thickened, stir.
-
Allow to cool, turn into pastry case
and level the surface.
-
Roll out the reserved pastry trimmings
and cut into strips.
-
Make a lattice pattern over the fruit,
attaching the pastry with a little water.
-
Brush the pastry lattice with egg
glaze, bake in oven 400F, gas mark 6, 25-30 minutes until golden
brown.
-
Cover the rim of the pastry with foil
if it appears to brown too quickly.
-
Serve the tart hot or cold, with cream
(optional)