[an error occurred while processing this directive]
[an error occurred while processing this directive]
[an error occurred while processing this directive]
[an error occurred while processing this directive]
[an error occurred while processing this directive]
Roll out the sugar dough and line a 22-centimeter
tart ring with the dough. Trim the edges smooth with a small knife. |
With a spatula spread the pastry cream evenly across
the bottom of the shell. |
Place the drained apricot halves evenly across the
bottom of the tart. With the flat of your hands press them all down
into the pastry cream slightly. |
In a preheated 400°(F) oven bake the tart until a slight amount of browning happens. |
Heat the apricot glaze till it boils. Brush onto
the finished tart after it cools. Chill before slicing. |
If fresh apricots are used you should blanche the
cleaned and pitted halves in a diluted sugar syrup. |
[an error occurred while processing this directive]