Apricot tart

YOU
8 servings
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Fruit

By Food24 November 03 2009
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Ingredients (7)

125.00 g apricots — dried, finely chopped
250.00 g butter
210.00 g castor sugar
2.00 eggs — just the yolks
500.00 g cottage cheese — smooth
5.00 ml vanilla — essence
200.00 g tennis biscuits
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Method:

Soak the apricots for about 15 minutes in boiling water or cook for 3 minutes on 50 per cent power in the microwave oven.
Drain well and cool.
Cream the butter and castor sugar until light and creamy.
Beat the egg yolks until light and add. Beat well.
Add the cottage cheese and vanilla essence and mix well until smooth. Add the apricots and mix.
Arrange a layer of biscuits on the base of a 20 x 20 cm pie dish. Spread with a layer of cottage cheese mixture. Arrange a layer of biscuits on top and spread with the remaining cottage mixture.
Crumble the remaining biscuits over the tart.
Cover with clingwrap and freeze overnight.
Defrost slightly before serving the tart.
Keep leftovers refrigerated.
Makes a medium tart.



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