April 22, 2012 10:30 am 1 Comment
This pie is really really wholesome if you use wholemeal pastry. Don’t be scared of the meringue – mine usually goes a bit soggy after a day or two but taste just fine!
450g Shortcrust pastry
250g Organic Dried Apricots
250g Organic Sugar
3 eggs, separated
Juice & zest of one orange
1.Soak the apricots for 1 to 2 hours – (if you use Crazy Jack Ready to eat then you can miss this out)
2.Pre-heat the oven to gas mark 5, 190F.
3.Roll the pastry and line a 20cm (8″) fluted loose-bottomed flan tin. Chill.
4.Boil the apricots with 150g sugar until soft for about 10 minutes. (You can reduce the sugar here if you like a bit less sweetness, try just 100g.) Allow to cool.
5.Place in food processor with juice and zest of orange – add egg yolks and blend again.
6.Pour into pastry case and bake for 30 minutes, or until lightly set.
7.Whisk egg whites until stiff, and add remaining 100g sugar, a little at a time.
8.Pile onto the tart and bake for a further 15 minutes.
9.Allow to cool slightly before serving.
crazy jack apricots, mail order, organic dried fruit
This post was written by Sue