225 g (8 oz) rich sweet shortcrust pastry
1 1/2 tablespoons apricot jam
2 eggs, plus 1 egg yolk
1 quantity almond milk (see recipe, right), cooled
2 teaspoons soft butter
2 teaspoons caster sugar
1 1/2 tablespoons apricot jam
2 eggs, plus 1 egg yolk
1 quantity almond milk (see recipe, right), cooled
2 teaspoons soft butter
2 teaspoons caster sugar
method
1. Line a deep 23cm (9 in) tart tin with the pastry and pre-bake or bake blind. Pre-heat the oven to 190°C (375°F) Gas 5.
Spread the bottom of the pre-baked pastry case with the jam.
2. Whisk the eggs and yolk in a bowl for about 30 seconds or until they are well mixed, then add to the thick, cooled almond milk. Give it a good stir around and then put this mixture into the pastry case, spreading it out evenly. Dot the surface with knobs of butter and sprinkle with caster sugar.
3. Bake in the oven for 25-30 minutes, or until it is set.
4. Serve warm or cold with cream, amaretti biscuits or macaroons and some good sweet wine.
Spread the bottom of the pre-baked pastry case with the jam.
2. Whisk the eggs and yolk in a bowl for about 30 seconds or until they are well mixed, then add to the thick, cooled almond milk. Give it a good stir around and then put this mixture into the pastry case, spreading it out evenly. Dot the surface with knobs of butter and sprinkle with caster sugar.
3. Bake in the oven for 25-30 minutes, or until it is set.
4. Serve warm or cold with cream, amaretti biscuits or macaroons and some good sweet wine.
serving amount
serves 6
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