Fresh Apricot Tart

Serves 10-12

Pastry

225g (8oz) plain flour

175g (6oz) butter

Pinch of salt 2 tsp icing sugar

A little beaten free-range egg or egg yolk and water to bind

Apricot Glaze 6 tbsp apricot jam Freshly squeezed lemon juice

Filling

8-10 fresh apricots 300ml (½ pint) cream

2 large or 3 small eggs

2 tbsp castor sugar

1 tsp pure vanilla essence

1 x 12 inch (30 cm) diameter tart tin or 2 x 7 inch (18cm) tart tins with removable bases

Preheat the oven to 180C/350F/regulo 4. Make the shortcrust pastry in the usual way and leave to relax in a refrigerator for 1 hour.

Roll out the pastry and line a tart tin with a removable base. Chill for 10 minutes. Line with kitchen paper and fill with dried beans. Bake blind in a preheated oven for 15-20 minutes. Remove the paper and beans. Paint the tart base with a little egg wash and return to the oven for three or four minutes. Leave to cool.

In a small stainless steel saucepan, melt the Apricot jam with a squeeze of lemon juice, push the hot jam through a sieve and then brush the base of the tart with a little of this glaze.

Halve the apricots and remove the stones. Arrange one at a time cut side upwards inside the tart. The apricots should slightly overlap in the inside.

Whisk the eggs well, with the sugar and vanilla essence, then add the cream. Pour this mixture over the apricots and bake in the preheated oven for 35 minutes until the custard is set and the apricots are fully cooked. Brush generously with the Apricot glaze. Serve warm with a bowl of softly whipped cream.