Glazed Fruit Tart

Name: Glazed Fruit Tart
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 sheet pre-made sweet short pastry; 2 x 420g cans apricot halves, drained; 100g butter, melted; ½ cup Chelsea Caster Sugar; 2 eggs, beaten; 2 tbsp plain flour, sifted; ¼ cup Chelsea Maple Flavoured Syrup

By Chelsea Sugar

Page views: 12922

This delicious fruity tart with a baked custard filling will work beautifully with any seasonal fruit. If your fresh fruit is a bit firm, pre-cook it lightly in a little water with a sprinkle of sugar until just soft.

This delicious fruity tart with a baked custard filling will work beautifully with any seasonal fruit. If your fresh fruit is a bit firm, pre-cook it lightly in a little water with a sprinkle of sugar until just soft.
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Difficulty
Prep time 10 mins
Cooking time 30 mins
Serves

Page views: 12922

Ingredients

1 sheet pre-made sweet short pastry
2 x 420g cans apricot halves, drained
100g butter, melted
½ cup Chelsea Caster Sugar
2 eggs, beaten
2 tbsp plain flour, sifted
¼ cup Chelsea Maple Flavoured Syrup

Method

Preheat the oven to 190°C. Lightly grease a 23 cm, loose-bottom tart or flan tin.
Roll out the pastry and line the tin with the pastry. Blind bake for 10 minutes before removing the blind baking beans and continue to bake for another 5 minutes to seal the bottom.
Place the apricot halves cut side up in the prepared tart case.
Stir together the melted butter, caster sugar, eggs and flour. Pour over the fruit and bake for 10 minutes, before reducing the oven temperature to 150°C and continuing to cook for another 15-20 minutes until the custard has just set.
Remove from the oven, leave to cool before drizzling with Chelsea Maple Flavoured Syrup.

If using fresh stone fruit such as apricots or nectarines, wash and halve the fruit first and remove the stones (pips).