Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
6
- 280grams plain flour (save 5g for dusting)
- 75grams caster sugar
- 125grams unsalted butter, diced
- 2 eggs, 1 whole egg and 1 egg yolk lightly beaten
- 250grams apricot jam
- 1teaspoons icing sugar (for dusting)
Nutrition per serving
2050kJ / 490Cal
2050 Kilojoules or 490 Calories
24% of daily energy intake*
Protein
7.4grams
Fat
19.3grams
Carbs
73.2grams
Sugars
40.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Put the flour and caster sugar in a bowl, add the butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Gradually mix in enough of the eggs to bring the pastry together. Knead very lightly into a dough. Cover with clingfilm and chill for 30-45 minutes.
Step 2 of 3
Roll two-thirds of the pastry out on a lightly floured work surface. Use to line a shallow, 23 cm fluted tart tin, then fill with the jam. Roll the remaining pastry out to a thickness of about 5 mm, then cut strips about 1 cm wide. Lightly brush the rim of the pastry case with water. Arrange the pastry strips in a lattice pattern over the tart. Chill for 20 minutes until firm.
Step 3 of 3
Bake on a baking sheet in a preheated oven, 200°C , Gas Mark 6, for 20-25 minutes until the pastry is firm and golden. Leave to cool on a wire rack, then remove from the tin and serve with a generous dusting of icing sugar. The tart will keep in an airtight container for up to 2 days.
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