Line the tin with parchment paper and weight it down with baking beans (if you don't have any use dried lentils or rice) Bake for 10 minutes. You will need a 23cm (9in) tart tin with a removable base.Serves 6-8For the pastry 250g/8oz plain organic flour 125g/4oz unsalted butter (really cold) 2-3 drops of vanilla extract 1 whole egg 1 egg yolk 1tbsp caster sugar A pinch of sea-salt For the filling 12 apricots 4tbsp sugar The juice of half a lemon 1tbsp caster sugar For the pastry, place the flour in a blender and add the whole egg, the yolk, vanilla, sugar, salt and butter cut into cubes Pulse on and off until the mix resembles coarse sand. 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. Once this happens turn up the heat and cook at a much faster pace for about 20 minutes, stirring every so often.
This helps to prevent it from sticking and burning in the pan Pour into sterilised jars. Allow to cool and refrigerate.Apricot tartThis tart works beautifully with cr? fra?e. I often use this pastry recipe for tarts as it's easy to make, and very buttery and crunchy. 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. 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.
Makes approximately 1kg (2lb) 500g/1lb English apricots 500g/1lb English strawberries 1 lemon, roughly chopped 1kg/2lb caster sugar I have to admit that, the last time l made my strawberry and apricot jam, I slightly burnt it because I didn't stir it often enough. I think sourdough bread makes the best toast of all and, of course, sweet unsalted butter is the perfect accompaniment. Here in England, the variety known as Blenheim have a sweet, dense taste that works really well poached, preserved or eaten as they are. Strawberry and apricot jamI love making jam I find it comforting and immensely satisfying. The idea that you can lay down certain fruits to enjoy later in the year is lovely to me. Pale, creamy, orange in colour with pink blushing cheeks - apricots are a beautiful early summer fruit. Thought to have been first cultivated in China thousands of years ago, they are grown widely today in the Middle East, Spain, US and Europe where they are used in both savoury and sweet dishes. Apricots pair well with lamb and are often found in Moroccan tagines, but there's so much more you can do with them.
