APRICOT TART

Preparation Method :

• To make the pastry dough, put the flour in a bowl. Add the margarine and rub into the flour until the mixture resembles breadcrumbs.
• Stir in the almonds and fructose, then the egg yolk mixture and almond essence. Mix to a firm dough.
• Turn on to a lightly floured surface, roll out and use to line an 8 inch flan dish or flan ring placed on a baking sheet.
• Line the dough with foil, then till with baking beans or rice.
• Bake in a preheated moderately hot oven for 15 minutes, then remove the beans or rice and foil and bake for a further 5 to 10 minutes until the bottom of the pastry is crisp.
• Remove from the oven and leave to cool.
• To make the filling, heat the milk to just below boiling point. Put the eggs in a bowl with the corn flour and fructose.
• Beat lightly, and then gradually stir in the hot milk. Return to the pan and bring to the boil, stirring constantly.
• Simmer for 2 minutes until the custard is thick and smooth.
• Leave to cool, stirring occasionally to prevent a skin forming. Whisk in the yogurt and sherry, then spoon into the flan case and level the surface.
• Cut the apricots in half and remove the stones. Put the jam and orange juice in a pan and heat gently until the jam has melted.
• Add the apricots to the pan, cut side down, and simmer for 5 to 10 minutes until tender.
• Arrange the apricots and almonds on top. Pour over the syrup from the pan, then leave to cool and set.