Tarte aux apricots
This tart really looks good in the picture of Paul Hollywood's ' How to bake ' book. If I knew how long it took to make and what the end result was, I wouldn't have started it. Don't get me wrong, taste wise it's great! However, the fresh apricots in the crème pâtissière don't really work. It is difficult to cut the apricots, even if they are ripe, and although the crème pâtissière was thick, it still made quite a mess when the tart was cut as it just came pouring out. I don't know... I either didn't get the crème pâtissière 's thickness right or there is something that needs changing in this recipe. Serves: 8 portions. Ingredients: For the sweet pastry : 215g plain flour, plus extra for dusting 25g ground almonds 120g chilled unsalted butter, cubed 55g caster sugar 2 eggs: 1 for making the pastry 1 for egg wash (beaten with a splash of water) For the crème pâtissière : 100g sugar 4 egg yolks 40g cornflour...