We had a glut of lovely apricots during summer (not from the garden, but from a local farmer) and I preserved quite a few for use during winter. Yesterday I used some of my stash for a pie and got a thumbs up from the household, even from the grand kids who, as a rule, do NOT touch their lips to any “new” foods.
Winter Apricot Tart
Preheat the oven to 200 degrees
Any sweet pastry recipe will do for the case. I make a short crust pastry dough without eggs, using butter, sugar and flour, baked until golden. Line a 300 X 60 mm round spring form cake tin, you can also use a pie dish (in my case) and press the moist dough up the sides of the tin and pat down the rest of the dough on the base. Add the filling when the crust is cooled slightly.
500 g preserved apricots
225 g sugar
225 g butter
100 g flour
4 eggs whisked
1 orange juiced
vanilla essence or vanilla bean paste
Mix everything together well and pour into pastry case. Bake for 40 minutes at 200 degrees. Glaze the tart with home made apricot jam
I am going to try the same recipe using preserved pumpkin, in place of the apricot, next week.