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	Podcast:		Recipe for the day
	Episode:		Apricot Custard Tart
	Category:		Arts
	Duration:		00:12:39
	Publish Date:		2018-06-09 11:10:29
	Description:		Apricot Custard Tart For the filling 8 apricots 50 g sugar 300 ml water 1/2 teaspoon almond extract For the pastry 180 g plain flour 30 g golden caster sugar 90 g butter 1 medium egg For the custard 3 eggs made up to 300 ml with double or heavy cream, then made up to 500 ml with whole milk 50 g sugar 80 g plain cake, crumbled How to do it Cut the apricots in half and remove the stone Place in a pan with water and sugar Bring to a fast simmer and cook for 6 - 8 minutes until they fall and have thickened Allow to cool and stir in the almond extract Make the pastry to line a 23 cm loose bottomed flat tin ( as per the podcast) Freeze for 30 minutes Mix the eggs, cream and milk together and add the sugar Take the pastry shell out of the freezer and spoon on the apricot mixture over the base Sprinkle the cake over the fruit Carefully pour over the custard Bake at 180ºC, 350ºF, Gas 4 for 24 - 30 minutes Serve cool
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