APRICOT & LEMON CURD TARTLETS
MAKES 6-8 TARTLETS / PREPARATION: 30 MIN / COOKING: 30 MIN / CHILLING: 2 HOURS
TARTLET SHELLS 500ml (2c) cake flour, plus extra for dusting 250ml (1c) icing sugar pinch of salt 150g cold butter or margarine, cubed 1 extra-large egg, whisked
FILLING finely grated zest of 1 lemon juice of 2 lemons 125ml (½c) castor sugar
50g butter
2 eggs, whisked 15ml (1T) cornflour mixed with 30ml (2T) water
TO FINISH
1 can (410g) apricots in syrup, drained and sliced as desired
30ml (2T) honey, heated until runny
Spray 6-8 mini tart tins well with nonstick spray. Keep a sheet each of clingfilm and baking paper handy, as well as dry beans or raw rice for blind baking. Also have a double boiler or a saucepan with a closefitting heat-resistant glass or metal bowl at hand.
1 Tartlet shells Put the flour, icing sugar and salt in the bowl of a food processor. Pulse until well combined.
2 Add the butter and pulse until the mixture resembles breadcrumbs. Add the egg and pulse until the mixture starts to cling to the blade.
3 Turn the mixture out on a flourdusted surface and lightly press together. Shape the dough into a roll and cover with clingfilm. Rest in the fridge for 30 minutes.
4 Heat the oven to 180°C. Cut the chilled dough roll into 2mm-thick discs and use them to line the bottom and sides of the tart tins. Lightly press the dough down with your fingers and make sure it’s all evenly thick. 5 Prick the bottom of each tartlet shell with a fork and chill in the fridge for 30 minutes.
6 Cut the baking paper into discs the same size as the tartlet shells and place a paper disc in each shell. Fill the shells with dry beans or raw rice and bake for 10 minutes. Carefully remove the baking paper and beans or rice and bake the shells for another 5 minutes. 7 Cool in the baking tin for 5 minutes, carefully loosen the edges then turn out on a wire rack to cool completely. Use immediately or store in an airtight container for up to 7 days.
8 Filling Heat a little water in the bottom of the double boiler or in the saucepan (when the water boils, it must not touch the upper bowl).
9 Put the lemon zest, juice, sugar and butter in the top of the double boiler or tight-fitting bowl for the saucepan. Put the bowl over the boiling water and stir the ingredients continuously until the sugar has dissolved. Remove the bowl from the saucepan.
10 Rapidly whisk the eggs and cornflour mixture into the filling in the bowl then return the bowl to the doubleboiler or saucepan. Beat continuously for 7-10 minutes or until the mixture thickens.
11 Remove from the heat and scoop the filling into a clean jar or piping bag. Allow to cool, then chill in the fridge until needed.
12 To finish Spoon or pipe the filling into the tartlet shells and arrange the apricot slices on top. Lightly brush with the honey and serve.