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:
- Sift the flour, icing sugar, salt and ginger powder together.
- Add the butter, and work it in lightly with your fingertips until the mixture resembles fine breadcrumbs.
- Whisk the egg yolk and water together.
- 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.
- 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.
- Back blind at 200°C for 15 minuts.
- Paint the inside of the cases with an egg yolk and bake for another 5 minutes.
- 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:
- Whisk the eggs and sugar till light and fluffy.
- Add the flour, ginger liqueur and ginger powder.
- Full each tart base with 5ml apricot jam.
- The divide the mixture between the tart bases and press the dried apricots into the mixture.
- 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.