Apricot Tarte

Nothing, I repeat, nothing, can go wrong with this recipe. The tart crust is delicious and I'm a fan of shortbread like crust instead of those flaky crust. But, for my pastries, I like em flaky! The difference between a pie and a tart is; A pie is generally covered and consists of filling while a tart is open at the top.

Ingredients: (Serves 8 Slices)

Rich Crust Pastry Pie:

100g Butter
60g Icing Sugar
1 Egg yolk
200g Flour

Instructions:

1) Cream the butter and icing sugar till light.
2) Add in the egg yolk. Cream until well combined.
3) Add flour and mix into pliable dough.
4) Let it rest for 20 minutes.
5) Roll pastry between 2 sheets of plastic till 3mm thick ans big enough to line a 22cm/9" pie dish.
6) Place and press the pastry neatly unto the pie dish.
7) Prick base with fork and bake till golden.

You can used this Pastry recipe for generally any dessert, when I started, I used it for Anna Olson's Alsatian Apple Tart.

Filing:

1 Can Apricot/ Fresh Apricot (Sliced)
1/3 Sour Cream
2 tbsp Sugar
3 tbsp Apricot jelly

1) Blend the sour cream and sugar and spead over bottom of cooled crust.
2) Line tart shell with apricots, overlapping each other inwards towards the centre of the tart.
3) Warm jelly (Follow packet's instructions)
4) Pour over the whole tart.

CHILL AND SERVE.

~La Undomestic Goddess