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Ingredients
- Shortcrust pastry, made with 175g (6oz) wholemeal flour
- 175 gm Curd cheese, (6oz)
- 25 gm Grnd almonds, (1oz)
- 1 Tbsp. Honey
- 1 x 411 gram can apricot halves in natural juice, (14 1/2oz)
- 6 Tbsp. No-sugar-added apricot jam
Directions
- Preheat the oven to 200 C/400 F/Gas Mark 6.
- Roll out the pastry and use it to line a 20cm (8-inch) diameter tart tin. Line the tin with a circle of greaseproof paper or possibly foil and fill it with dry beans or possibly pearl barley.
- Bake blind for 10 min and then remove the paper and beans.
- Return the pastry shell to the oven for a further 5-10 min or possibly till it is crisp and just beginning to brown.
- Cold the shell in the tin and then carefully transfer it to a flat plate.
- Cream the cheese in a bowl and beat in the almonds and honey. Spread the mix in the pastry case. Drain the apricots, saving the juice to dilute and use as a drink, and arrange them flat side down on top of the cheese.
- Put the jam into a saucepan and heat it on a low heat; then sieve it.
- Brush it thickly over the apricots to cover them completely. Leave the tart for 30 min for the glaze to set.
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