Apricot Custard Tart

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 12 (3 cup) ounces all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon icing sugar
• 4 ounces butter
• 3 ounces lard
• 1 dash lemon juice
• 9 teaspoons water
• 3 eggs
• 3 ounces caster sugar
• 3 tablespoons flour
• 3/4 pint milk
• 3 drops vanilla extract
• 3 (15 ounce) cans apricot halves (or other)
• 3 teaspoons arrowroot
• 1/2 pint fruit juice
• 2 tablespoons apricot brandy

Recipe

• 1 make the pastry in the usual way.
• 2 roll pastry out and line an 11" shallow, fluted flan tin (with a removable base).
• 3 line with either foil or greaseproof paper, and baking beans or rice.
• 4 bake'blind' for 25 minutes@ 400'f (gas mark 6)-to dry the base of the flan case.
• 5 remove from the oven and leave to cool.
• 6 to make the custard: blend together the eggs, sugar and flour.
• 7 boil the milk and pour onto the egg mixture.
• 8 stir well, and return to to the pan bringing to the boil and simmering for 2-3 minutes until thick.
• 9 remove from the heat and stir frequently to avoid a skin forming.
• 10 add the vanilla extract.
• 11 allow the custard to cool then spread it onto the base of the flan case.
• 12 drain the fruit and arrange on top of the custard.
• 13 put the arrowroot in a pan, blend in the fruit juice and simmer until thick.
• 14 stir in the apricot brandy.
• 15 spoon or brush the arrowroot glaze over the fruit and leave until set.