Folláin Apricot Jam Tart
A beautiful looking and great tasting Folláin Jam tart.
A great use for Summer fruits, the aroma from this tart will have everyone calling. Serve with crème fraiche or a spoonful of clotted cream.
Prep time: 20 minutes
Cooking time: 25 minutes
Serves: 6
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300g (10 oz) Plain white flour150g (5 oz) Caster sugar2 Eggs150g (5 oz) Softened unsalted butter2 jars Folláin Apricot Jam1 Beaten egg yolk (for glazing)1 Grated zest of lemonPinch Salt
-
- Mix together all the flour, caster sugar and salt.
- Pile the flour mixture on a clean work surface and form a hollow in the centre with your fist.
- Break two eggs into the hollow and add the butter and lemon zest.
- Knead together quickly to form a smooth ball of pastry.
- Wrap it in cling film and put it in a cool place (not the refrigerator) to rest for about 20 minutes.
- Preheat the oven to 190ºC/375ºF/gas mark5.
- Divide the dough into 2 sections, one larger than the other.
- Roll out the larger piece.
- Butter and lightly flour a loose-based flan case.
- Line the flan case with the rolled-out pastry.
- Finely spread the Folláin Apricot Jam over the middle of the pastry case.
- Roll out the smaller piece of pastry and cut it into fine strips.
- Arrange the strips as a lattice over the jam.
- Brush lightly with the egg yolk and bake for about 25 minutes until golden brown. Cool on a wire rack and serve.
Ingredients
- 300g (10 oz) Plain white flour
- 150g (5 oz) Caster sugar
- 2 Eggs
- 150g (5 oz) Softened unsalted butter
- 2 jars Folláin Apricot Jam
- 1 Beaten egg yolk (for glazing)
- 1 Grated zest of lemon
- Pinch Salt
Method
- Mix together all the flour, caster sugar and salt.
- Pile the flour mixture on a clean work surface and form a hollow in the centre with your fist.
- Break two eggs into the hollow and add the butter and lemon zest.
- Knead together quickly to form a smooth ball of pastry.
- Wrap it in cling film and put it in a cool place (not the refrigerator) to rest for about 20 minutes.
- Preheat the oven to 190ºC/375ºF/gas mark5.
- Divide the dough into 2 sections, one larger than the other.
- Roll out the larger piece.
- Butter and lightly flour a loose-based flan case.
- Line the flan case with the rolled-out pastry.
- Finely spread the Folláin Apricot Jam over the middle of the pastry case.
- Roll out the smaller piece of pastry and cut it into fine strips.
- Arrange the strips as a lattice over the jam.
- Brush lightly with the egg yolk and bake for about 25 minutes until golden brown. Cool on a wire rack and serve.
