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8 / PREP 1 hour / BAKE 20 minutes

When fresh apricots are in season, this is a lovely way to serve them, but it is also very good with tinned apricots. Make sure the paÌry is baked to a criÍ golden brown cruÌ and leave it to cool completely before filling with the crème pâtissière and fruit. 1 quantity sweet paÌry (see page 272) Flour for duÌing 1 egg, beaten with a Ílash of milk (eggwash), for glazing For the crème pâtissière 100g caÌer sugar 4 medium egg yolks 40g cornflour 500ml full-fat milk 2 vanilla pods 40g butter 2 tbÍ Kirsch For the apricot filling 600g rÔe apricots, halved and Ìoned, or tinned apricots, well drained To glaze 3 tbÍ apricot jam 1 tbÍ Kirsch Icing sugar for duÌing (optional)

1. FirÌ, make the crème pâtissière. Whisk the sugar, egg yolks and cornflour together in a bowl until smoothly combined and set aside. Pour the milk into a large, heavy-based pan. Split the vanilla pods open, scrape out the seeds with the tÔ of a knife and add these to the milk with the empty pods. Bring to the boil, then remove from the heat. 2. Pour about a quarter of the hot milk onto the egg mixture, whisking as you do so, then return this mixture to the reÌ of the milk in the pan. Put back over a gentle heat and cook, Ìirring continuously, until the crème pâtissière becomes thick. Immediately pass through a sieve into a bowl and Ìir in the butter. Lay a disc of baking parchment direÀly on the surface to prevent a skin forming. Leave to cool and then chill before using. 3. Roll out your sweet paÌry on a lightly floured surface to a large round, about 3mm thick page 263. Don’t worry if it crumbles or breaks on the firÌ roll – juÌ press it together and re-roll. Use the paÌry to line a 25cm loose-based tart tin, leaving the excess paÌry hanging over the edge . Chill for 15–30 minutes. 4. Heat your oven to 180˚C. Prick the paÌry base all over with a fork. Line the paÌry case with baking parchment and baking beans , and bake blind for 15 minutes. Remove the parchment and beans, brush the paÌry case with eggwash and return to the oven for a further 8–10 minutes until the paÌry case is cooked and golden brown at the edges. and set the paÌry case aside. Leave in the Trim off the rough edges tin for 10 minutes before removing and placing on a wire rack to cool. 5. Beat the 2 tbÍ Kirsch into the cooled crème pâtissière and Íread it in the cooled paÌry case. Arrange the apricots, cut side down, on top. 6. Warm the apricot jam and 1 tbÍ Kirsch in a saucepan until runny, then pass through a sieve. Using a paÌry brush, brush this mixture over the apricots to glaze. If you like, you can duÌ the tart with icing sugar and put it under a hot grill briefly to caramelise the apricots. Serve the tart with vanilla ice cream if you wish.


260-297 Tarts HTB.indd 275


01/05/2012 03:59

How to Bake  

Read an extract from How to Bake by Paul Hollywood