Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 200ºC/400ºF/Gas Mark 6. To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest. Blitz until the mixture becomes the texture of breadcrumbs. | 2. Whisk the sugar into the egg then pour into the machine with a splash of water. Blitz just long enough for the mixture to form a ball. Remove with your hands and ensure you have a nice firm ball by moulding with your hands. Wrap in cling film and leave in the fridge for at least an hour. | 3. Meanwhile halve and stone your apricots then place on a baking tray cut side up. Sprinkle all over with the light brown sugar then bake them in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart. | 4. Roll out and line a 25cm loose-bottomed tart tin with the pastry. Chill again for ideally an hour but a minimum of 30 minutes. | 5. Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool. | 6. Sprinkle the ground almonds all over the base then top with a layer of apricots. In a large bowl, whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the double cream or whipping cream. | 7. Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the oven for 15 minutes then lower the heat to 180ºC/350ºF/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour. | 8. For the Glaze: Warm the jam and allow to cool just above room temperature and then pour or spoon it over the tart. | 9. Allow to cool before slicing and serving with crème fraîche, plenty of icing sugar and some edible flowers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	75		unsalted	6412.5	294.6375	200.3625	540.0
plain flour	175		sieved	-	-	-	-
lemon				-	-	-	-
caster sugar	1	tablespoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
cold water				-	-	-	-
apricot	650			48360.0	11203.4	1410.5	392.925
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
almond	6	tablespoons	ground	721.3439999999999	0.0	0.0	81.6
range egg	2		free	-	-	-	-
caster sugar	50			-	-	-	-
vanilla pod	1			-	-	-	-
double cream	200	ml		-	-	-	-
apricot jam	5	tablespoons		242.0	64.4	0.7	0.2
icing sugar				-	-	-	-
edible flower				-	-	-	-
creme fraiche				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.