| pastry |
Spread the custard into the pastry base. Place on top the apricots halves, face down. Sprinkle the almonds on top. Drizzle the hot syrup liquid on top, being sure to cover every single apricot. Leave to cool. |
| 200g pastry flour |
sifted |
Make sweet shortcrust pastry, cook partially |
| pinch salt |
|
| 1 tablespoon sugar |
|
| 100g unsalted butter, diced and chilled |
|
| 1 egg lightly beaten |
|
| 2 teaspoons water |
|
| custard |
Cover with clingfilm (so a skin doesn't form) and leave to cool in fridge |
| 6 egg yolks (discard the whites) |
|
whisk well |
Bring to boil, stirring, then lower heat and keep stirring until very thick |
| 75g sugar |
| 40g plain flour |
|
whisk in |
| 40g cornstarch |
| 600ml milk |
bring to boil |
stir in |
| apricots and glaze |
| 2 tablespoons Cointreau |
|
1 tablespoon |
stir in the extra cointreau after removing from heat |
| 1 tablespoon |
mix cornstarch with cointreau before cooking it |
cook on high heat until reduced to 1/3 volume |
| 1 teaspoon cornstarch |
|
| 1 lemon's juice |
|
heat until boiling |
bring to boil and reduce heat, then simmer 5 minutes or until soft |
keep liquid |
| 125ml water |
| 100g sugar, more if apricots are tart |
| 700g apricots |
halved and stoned |
add face down |
remove with a slotted spoon, place on a sheet of aluminium foil to cool |
| 10g flaked almonds |
toast |