Fresh apricots provide a good contrast to the creamy filling; you could substitute unsweetened canned apricots in natural juice but be sure to drain them well and pat dry with paper towels.
serves 6 - 8
175 g (7 oz) plain flour
125 g (5 oz) butter, at room temperature
1 tablespoon icing sugar
for the filling
2 whole eggs, plus 1 egg yolk
170 g can Evaporated Milk
50 g (2 oz) icing sugar
1/2 teaspoon grated nutmeg
25 g (1 oz) white breadcrumbs
8 - 10 fresh, ripe apricots, halved and stoned
5 tablespoons apricot jam, warmed and sieved, to glaze
1. Preheat the oven to 200°C (400°F), Gas Mark 6.
2. Place the flour, butter and 1 tablespoon of icing sugar in a food processor and process until crumbs form; alternatively rub the ingredients together by hand. Press into the base and sides of a 20.5 x 28cm (8 x 11 inch) loose-bottomed flan tin. Chill for 20-30 minutes. Bake blind for 10-15 minutes. Leave to cool. Reduce the oven temperature to 180°C (350°F), Gas Mark 4.
3. Whisk together the eggs, Carnation Milk, icing sugar and nutmeg.
4. Scatter the breadcrumbs over the base of the flan case and arrange the apricots on top. Pour over the milk mixture. Bake the tart for 50 minutes or until the apricots have softened. Brush with the jam and serve warm.
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