Shortcrust pastry; made with
-175g
; (6oz) wholemeal
; flour
175 g Curd cheese; (6oz)
25 g Ground almonds; (1oz)
1 tb Honey
1 411 gram can apricot halves
-in natural juice; (14
-1/2oz)
6 tb No-sugar-added apricot jam
Preheat the oven to 200C/400F/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 foil and fill
it with dried beans or pearl barley.
Bake blind for 10 minutes and then remove the paper and beans.
Return the pastry shell to the oven for a further 5-10 minutes or
until it is crisp and just beginning to brown.
Cool 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 mixture 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 melt it on a low heat; then sieve it.
Brush it thickly over the apricots to cover them completely. Leave
the tart for 30 minutes for the glaze to set.
Yields
4 servings