Apple and apricot tart

Recipe from: 5/28/1998 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • CRUST
  • 125
    g
    dried apricots
  • 65
    ml
    water
  • 80
    ml
    butter
  • 500
    ml
    bran flakes, slightly crushed
  • 30
    ml
    sugar
  • 125
    ml
    nuts, finely chopped
  • FILLING
  • 15
    ml
    gelatine
  • 500
    ml
    apple sauce
  • 80
    ml
    sugar
  • 10
    ml
    lemon juice
  • 2
    ml
    ground nutmeg
  • 125
    ml
    cream, stiffly whipped
  • 2
    egg whites of extra-large eggs, stiffly whisked
 

Method

 
Spray a pie dish with non-stick spray. Boil the apricots in the water over low heat until they are soft and form a paste. Take care not to burn the fruit - add more water if necessary. Mash with a wooden spoon. Stir in the butter until well blended. Combine the bran flakes, sugar and nuts and mix in with the apricot mixture. Line the base and sides of the prepared pie dish with the crust mixture. Sprinkle the gelatine over 65ml (1/4 c) cold water and soak until spongy. Dissolve over boiling water or in the microwave oven, but do not bring to the boil. Add the apple sauce, sugar, lemon juice and nutmeg and mix. Chill until the mixture just begins to thicken. Fold in the stiffly whipped cream and egg whites. Pour into the crust and chill until set. Makes a medium-sized tart.
 

Read more on: fruit
 

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