Pear and Apricot Tart
Puddings and Cakes
sweet shortcrust pastry
apricots – halved
The grated zest of one
Pre heat the oven to 220C, 425F, Gas Mark 7.
Butter a 27cm round dish and line with pastry, bake for 15 minutes.
Arrange apricots like a flower in the middle of the pastry case.
Peel and core the pear, cut into 8 end to end, arrange like a fan around the apricots.
Mix the eggs, egg yolks and almonds to a paste, add the cream, vanilla, orange zest, sugar and mix thoroughly.
Pour over the fruit.
Bake for 25 minutes or until the centre is only slightly wobbly.
Serve hot or cold with double cream.
Aga method: Bake on the grid shelf on the lowest set of runners in the roasting oven