Apricot Tart
2 1/2 cups / 600ml / 1 pt yogurt
short crust pastry to line a pan approximately 19cm / 751 / 2in
1 ½ cups / 400g / 14oz canned apricots
3/8 cup / 90ml / 3 ½ fl oz whipping cream
2 tbsp/30ml corn flour
¼ cup / 50g / 2oz castor sugar
1 tbsp / 15ml lemon juice
2 tsp / 10ml vanilla extract
1 egg, separated
serves 4-6
1-Drain the yogurt for 3 hours. Bake the pastry case for 10 minutes. Drain the fruit (save the
juice for use in a fruit salad) and lay the apricot halves on the pastry. When the yogurt has
drained, mix it together with the whipped cream and remaining ingredients except the egg white,
beating everything to a smooth mixture.
2-Whisk the egg white until it is stiff and fold it into the other mixture. Spoon it over the apricots
and bake at 325F/170C/Gas 3 for 50 minutes.
VARIATION
Use curd cheese or quark (11/3 cups / 225g / 8oz) instead of the yogurt if preferred.
2 1/2 cups / 600ml / 1 pt yogurt
short crust pastry to line a pan approximately 19cm / 751 / 2in
1 ½ cups / 400g / 14oz canned apricots
3/8 cup / 90ml / 3 ½ fl oz whipping cream
2 tbsp/30ml corn flour
¼ cup / 50g / 2oz castor sugar
1 tbsp / 15ml lemon juice
2 tsp / 10ml vanilla extract
1 egg, separated
serves 4-6
1-Drain the yogurt for 3 hours. Bake the pastry case for 10 minutes. Drain the fruit (save the
juice for use in a fruit salad) and lay the apricot halves on the pastry. When the yogurt has
drained, mix it together with the whipped cream and remaining ingredients except the egg white,
beating everything to a smooth mixture.
2-Whisk the egg white until it is stiff and fold it into the other mixture. Spoon it over the apricots
and bake at 325F/170C/Gas 3 for 50 minutes.
VARIATION
Use curd cheese or quark (11/3 cups / 225g / 8oz) instead of the yogurt if preferred.
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