Ingredients
serves 8
Pastry
filling
glaze
Method
- To make the pastry, place all the ingredients in a food processor, except for the milk. Pulse until a breadcrumb-like consistency forms. Then add the cold milk and pulse to combine.
- Remove the blade from the processor then turn the dough out onto a floured surface. Roll the dough out with a rolling pin to form a round that is 3 mm thick.
- Preheat the oven to 180°C.
- Brush a 20 cm loose base tart tin with a little of the butter and gently lay in the pastry. Press the pastry firmly into the base and up the sides of the tin. Remove excess pastry from around the sides. Line the pastry shell with baking paper and fill with baking beads. Bake for 30 minutes. When done, remove the baking beads and set aside to cool.
- Meanwhile, make the custard filling. Combine all the filling ingredients except the apricots in a medium saucepan with a whisk then place over a medium heat. Use a spatula to stir continuously until the custard thickens then remove from the heat.
- To assemble, pour the custard into the pastry shell and give it a gentle wiggle to level it out. Slice the apricots not quite all the way through, so you can fan them out. Arrange them on top of the custard, pressing them down lightly.
- Place in the fridge to set overnight.
- To make the Persian glaze, combine all the glaze ingredients in a saucepan and bring to a boil, then turn down to a simmer. Reduce on a low heat for about 1 hour, or until a syrup forms. Remove from the heat and set aside to cool.
- Use a pastry brush to brush the glaze over the top of the tart, repeating until you can see the shine of the glaze.
- Serve straight away or place back in the fridge until required.
