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
Base (refer below)
Filling (refer below)
Canned apricot (halves or quartered), drained
2 Cups self raising flour
1 Cup cornflour
7 oz butter
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
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.......
Apa dia???? Apa yang tak cukup?.........
Laaa sori sori....makcik ni selalu cam ni.....
nak kopi 'o' piring sumbing?
ish ish cerewetnya....nah makcik pi beli yang ni
- Mck -