Cornish Sweetheart Tart
170g (6oz) Rich Shortcrust Pastry
170g (6oz) Caster Sugar
170g (6oz) Butter, melted
110g (4oz) Dried Apricots
50g (2oz) Roasted Hazelnuts
2 Eggs
2 Egg Yolks
Pre-heat oven to 180°C: 350°F: Gas 4.
Chop the apricots and hazelnuts.
Beat the eggs and yolks with the sugar, add the melted butter.
Line a 25cm (10 inch) baking tin with the pastry
Scatter with the apricots and hazelnuts.
Pour in the egg mixture.
Bake for 30 - 40 minutes, until the crust is a rich, golden brown.
Serve warm and with clotted cream.
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