This is best made with ripe luscious apricots when in season in the summer but as the season is short, an out of season economical version can be made quickly with tinned half apricots and bought pastry.
- 250g Pate Sucre or Sweet Shortcrust Pastry made with 150g flour
- 350g Tin Apricot Halves, drained or 300g Fresh Apricots (halved and poached in sugar syrup until just soft- about 10 mins)
- 1 Large egg
- 50g Sugar
- 1/2 tsp Vanilla Essence
- 25g Flour250ml Milk, full fat or semi-skimmed
- Make the pastry and chill before using.
- Roll out and line 20cm flan ring or flan dish.
- Bake blind until the base is cooked 15-20 mins Gas 5 175C.
- Make the custard: beat egg, flour sugar and essence.
- Heat the milk and pour onto the egg mix. Stir well and return to the pan to thicken for 2 mins, warming gently, do not boil.
- Spread over the pastry.
- Arrange the apricot halves on top. and bake 15 mins Gas 4 150C.
- Serve hot or cold.
Fresh apricots can be used when in season. You need about 250g. These should be individually plunged in boiling water for 20 seconds to remove their skins, halved and then poached in a sugar syrup until just soft about 10 mins. Alternatively, dried apricots can be used and poached as before.
Other soft fruit in season may be used, depending on what is available. a mixture can be used for decorative effect.
This recipe is from Staffordshire WI Diamond Jubilee Cookery book 1919 -1979.