Apricot and Ginger Tart

 Apricot and Ginger Tart

Makes 6 small pastry cases or 1 medium pastry case pie

Ginger Party Crust

Ingredients: 

  • 250gr Cake Flour
  • 15ml Icing Sugar
  • Pinch Salt
  • 5ml Ginger Powder
  • 150gr Butter, cut in blocks
  • 1 Egg Yolk
  • 60ml Cold Water

Method:

  1. Sift the flour, icing sugar, salt and ginger powder together.
  2. Add the butter, and work it in lightly with your fingertips until the mixture resembles fine breadcrumbs.
  3. Whisk the egg yolk and water together.
  4. Make a hole in the middle of the flour mixture, pour in the water /egg and work the mixture lightly into a dough. Press the dough into a ball, plastic wrap and refrigerate for at least one hour.
  5. Roll the dough onto a floured surface as thin as possible, place the dough into the pastry cases, trim, prick with a fork and place back into the fridge to rest.
  6. Back blind at 200°C for 15 minuts.
  7. Paint the inside of the cases with an egg yolk and bake for another 5 minutes.
  8. Set aside.

Apricot and Ginger Filling

Ingredients:

  • 2 Eggs
  • 125ml White Sugar
  • 250ml Cake Flour
  • 30ml Ginger Liqueur
  • 5ml Ginger Powder
  • 200gr Dried Turkish Apricots, soak in boiling water until very soft
  • 30ml Apricot Jam

Method:

  1. Whisk the eggs and sugar till light and fluffy.
  2. Add the flour, ginger liqueur and ginger powder.
  3. Full each tart base with 5ml apricot jam.
  4. The divide the mixture between the tart bases and press the dried apricots into the mixture.
  5. Back at 180°C for 15 to 20 minutes.

Please post your comments and any food-related questions below. I look forward to hearing from you.