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Ingredients
- 250 gm Organic flour, (8oz)
- 150 gm Organic sugar, (5z)
- 125 gm Organic butter, cool, diced (4oz)
- 3 med Size organic egg yolks
- 2 Tbsp. Organic lowfat milk
- 2 med Size organic Large eggs
- 3 med Size organic egg yolks
- 50 gm Organic sugar, (2oz)
- 300 ml Organic lowfat milk, ( 1/2 pint)
- 300 ml Organic double cream, ( 1/2 pint)
- 100 gm Organic dry apricots, roughly minced (3 1/2oz)
Directions
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Place the flour, sugar and butter into a mixing bowl and mix till the ingredients resemble breadcrumbs then add in the egg yolks and lowfat milk and mix to a soft paste.
- Roll out the pastry to line a 23cm (9inch) loose based flan ring.
- Refrigeratethe pastry case till hard; 10 min in the freezer or possibly 1 hour in the refrigerator, whilst making the filling.
- Place the Large eggs into a mixng bowl with the sugar and mix well, add in the lowfat milk and cream. Pass the mix through a sieve and then add in the apricots.
- Bake the pastry case blind; place a disc of greaseproof paper into the base of the case and fill with baking beans. Bake the case for 8-10 min, remove the beans and bake for a further 2 min, till the pastry is golden brown.
- Pour the custard mix into the flan case, reduce the oven temperature to 180 C, 350 F, Gas Mark 4 and bake till the custard is set, this will take approximately 25 min.
- Remove the tart from the oven and stand for 30 min before serving.
- NOTES : A luscious custard tart made from organic ingredients.
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