Fresh Apricot Tart
| Yield: | 12 servings |
| Categories: |
| PASTRY | ||
| 225 | g | Plain flour |
| 175 | g | Butter |
| 1 | pn | Salt |
| 2 | ts | Icing sugar |
| A little beaten egg or egg yolk and water | ||
| ; to bind | ||
| APRICOT GLAZE | ||
| 6 | tb | Apricot jam |
| Freshly squeezed lemon juice | ||
| FILLING | ||
| 8 | Fresh apricots; up to 10 | |
| 2 | lg | Or 3 small eggs |
| 2 | tb | Caster sugar |
| 1 | ts | Pure vanilla essence |
| 300 | ml | Cream |
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