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

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Glazed Fruit Tart

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Ingredients
Method

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

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Maple Flavoured Syrup

Chelsea Maple Flavoured...

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Honey Maple Flavoured Syrup

Chelsea Honey Maple...

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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).