Saturday, January 22, 2011

Apricot Tart Royal

Kat mana yang 'Royal' nya?? I don't know

Apricot Tart Royal...undressed
(Bad architectural planning resulted in those cracks/chips)

I saw some canned peaches leftover in the fridge. I have to think fast before those peaches end up in the custody of Mr Tong Sam Pah (he he my rubbish bin..)

Browsed thru the many many recipe books that i have and decided on this combination....

Son1 gave his "passed" (with flying colours??). Him being fussy & choosy....I decided to share it here...bukan apa...............senang kan dari dok buka buku resepi yang bertimbun kat rumah ni....

Tak sabar nak potong......Puas tiup nak bagi sejuk cepat :-D

Apricot Tart Royal

You need;

Base (refer below)
Filling (refer below)
Canned apricot (halves or quartered), drained

2 Cups self raising flour
1 Cup cornflour
7 oz butter
1 egg
pinch of salt (add to flour) - optional

Cream butter ( i just use wooden spoon)
Add egg, incorporate well
Add flour, and mix just like you are making biscuit/cookies
Roll the pastry to desired thickness and place in loose bottom pie dish
Blind bake for a while (or you can choose not to pre-bake)

200 ml whip cream
200 ml evaporated milk
4 eggs
100 gm sugar
2 Tablespoon (Tbsp) flour

- mix everything and strain if necessary


  • Brush pastry with egg white (just incase it leaks-egg white serves as glue)
  • Arrange apricot as you like.
  • Pour filling up to the brim.
  • Bake @ 180*C for 30 mins or until custard is set (slightly shaky, soft in center is ok).
  • By this time the pastry should be slightly browned.
  • Leave to cool.......

Jemputlah makan....

Apa dia???? Apa yang tak cukup?.........


Laaa sori sori....makcik ni selalu cam ni.....

Sila sila.....

nak kopi 'o' piring sumbing?

atau cappucino...

ish ish cerewetnya....nah makcik pi beli yang ni

- Mck -


  1. Baiknya makcik, siap pi beli tu. Kalau mcmni selalu lah kami singgah. Hehe.. Btw, rasanya royal-nya si tart tu pada kaler dia kot. Kuning diraja. Hehehehe..

  2. This comment has been removed by the author.

  3. Oh tidakkkkk...tart...oh tiddakkkk ...kita tidak geti buat.

  4. EN_ME

    ya sodap.., jemputlah


    kuning di raja.....make sense

  5. GERAU,

    Selalu pastry yg buat kacau tp yg ni tak biskoot je.....filing pon mudah, cubalah

  6. cantik nya tart!
    wajib lah rasa pun sedap nih!
    agak2 klu courier leh sampai tak? he he..

  7. Lina,

    Insyallah sampai...tapi dlm keadaan apa, wallahualam...

  8. uihh..! resipi baru to add to my collection!

    nampak mengancam!

    tapi rasa terancam nak buat.. apa pun, azam baru 2011 punya pasal, kena try buat jugak nanti.

  9. dolly,

    yang ni pastry dia mudah saja....nak buat pie selalu pastry yg leceh

  10. Hi Makcik, you are very good. That royal apricot tart cake looks sedap best.
    Iced coffee tada? Ha ha ha. Looking at your delicious cake, I think the beautiful scent masuk rumah neighbour.
    Agak2 3 pieces will be fine with me. With iced coffee. Ha ha.

    Makcik, here is a Canadian cake recipe for you. If you make it, send me telegram, I come over, bring durians.
    I dak makan and ini cake masuk mulut satu spoon boleh lupa nama mak, ha ha.

    Canadian Glazed lemon pound cake.
    This buttery pound cake allows the option of making a large loaf or three mini loaves (in case you want to serve one right away).

    Ingredients1/2 cup (125 mL) butter, softened1 cup (250 mL) granulated sugar3 eggs
    2 tbsp (30 mL) grated lemon rind
    1 tbsp (15 mL) lemon juice1 tsp (5 mL)
    vanilla1-1/2 cups (375 mL)

    all-purpose flour1/4 tsp (1 mL) each salt, baking soda and baking powder 1/2 cup (125 mL)
    light sour cream Glaze:1/2 cup (125 mL)
    icing sugar1 tbsp (15 mL) lemon juice

    In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
    Beat in lemon rind, lemon juice and vanilla.

    In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into greased and floured 9- x 5-inch (2 L) loaf pan.

    Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour.
    Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.
    (Wrap in plastic wrap and store for up to 2 days or overwrap in heavy-duty foil and freeze for up to 1 month.)

    Glaze: In small bowl, whisk sugar with lemon juice; pour over cake, spreading over top and letting drip down sides.
    Begitu la.
    Have fun.