Continue to pulse until the pastry forms a homogenous ball (add a little cold water if necessary).Wrap in parchment paper and chill in the fridge for 30 minutes When it's really cold, roll it out and line your tart tin. When thickened, remove from the heat and allow to cool.Once both the custard and apricot pur?are at room temperature, combine and pour into your ice-cream maker. Follow the manufacturer's instructions.Once set, scoop into bowls, sprinkle on the zest and spoon the sherry over it Serve at once (omega). Be patient - this may take 5 or 6 minutes and don't be tempted to turn up the heat as the custard may curdle. Remove the cooked apricots with a slotted spoon and, while hot, pur?in a blender. Set aside to cool. To make the custard, put the milk, cream and vanilla pods in a pan Place over a medium heat and bring to a simmer.
Once the milk begins to boil, remove it from the heat immediately. Set aside for 5 minutes to infuse.Place the yolks and sugar in a bowl and beat to combine Pour the milk over the yolks, stirring as you do so. Return the mixture to the pan and place over the lowest possible heat. Stir with a wooden spoon until the mixture begins to thicken (leaving a trail on your spoon). This helps to prevent it from sticking and burning in the pan Pour into sterilised jars Allow to cool and refrigerate..
150g/5oz caster sugar 250ml/8fl oz water 1 punnet apricots, split in half with their kernels removed 4tsp sherry (preferably Fino) The zest of one orange The zest of one lemon 4tsp sherry (preferably Fino) The zest of one orange The zest of one lemon For the custard 6 egg yolks 160g/51/2oz caster sugar 2 vanilla pods, split in half lengthwise 300ml/10fl oz milk 300ml/10fl oz double cream Place the sugar and water in a saucepan over a medium heat and gently bring to the boil Add the apricots and turn the heat down Poach until soft and falling apart. Next, split the apricots in half, removing the kernels (you may, if you like, add a few to the jam). Place the apricots, strawberries and chopped lemon into a heavy-based saucepan and pour over the sugar.Place over a gentle heat and stir the sugar through until it has begun to melt. Once this happens turn up the heat and cook at a much faster pace for about 20 minutes, stirring every so often. But as it happens it just gave the jam a delicious caramel flavour. So if you burn it slightly, don't worry.Start by hulling the strawberries and cutting them into quarters. I think sourdough bread makes the best toast of all and, of course, sweet unsalted butter is the perfect accompaniment.
