posted by descher 09-18-98 4:32 PM
Pastry:
3/4 C plain (AP) flour + 1/2 C S.R. flour
2 tbsps custard powder
2 tbsps icing (confect.) sugar
125g (4.4 oz) butter
1 tsp chilled water(approx)
FILLING:
1/2 C finely chopped dried apricots
water
1/2 C brown sugar
1 egg
2 tbsps S.R. flour
1/4 C chopped walnuts(or Pecans)
1 tsp grated lemon rind
1/4 C apricot jam (jelly/conserve)
To make Pastry: Sift dry ingredients into a bowl,rub in butter,add enough water to make a medium dough. Knead lightly on a floured surface until smooth. Wrap in plastic
food wrap and refrigerate 30 minutes. Roll pastry to about 2 mm(1/8")thickness. Cut pastry into 8 cm (3")rounds with fluted cutter for tartlets,or line 2 - 20cm(9")pie plates.
To make filling: Cook apricots in a little boiling water for 5 minutes,drain and cool. Beat sugar and egg until thick and creamy.Stir in sifted flour,apricots, walnuts and jam. Spoon into tartlet cases,or tart bases. Bake in moderate (350-375F)oven For 15 minutes.