Apple and apricot tart

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Fruit

By Food24 November 03 2009
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Ingredients (13)

CRUST
125.00 g apricots — dried
65.00 ml water
80.00 ml butter
500.00 ml bran flakes — crushed
30.00 ml sugar
125.00 ml mixed nuts — finely chopped
FILLING
15.00 ml Sheridans gelatine
500.00 ml apple sauce
80.00 ml sugar
10.00 ml lemon juice
2.00 ml nutmeg — ground
125.00 ml cream — fresh, whipped to stiff peaks
2.00 eggs — whites only, whisked
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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.



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