rease a round 9 inch tart pan.
Sift flour into
he rack.
Place all custard ingredients in a food processor
Grease a 9 inch springform tart pan.
Using a food
Remove tart shells cases from the package.<
ll be trimmed after the tart is in the pan, if
ver.
Transfer dough to tart pan, centering it carefully.
10 inch loose-bottomed tart pan. Roll out pastry then
n the freezer for another tart.
Preheat the oven to
Put the dough into your tart pan and let the edges
rease an 8 inch springform tart pan. Roll out dough between
br>Meanwhile, to make the custard filling, whisk eggs, vanilla and
up milk to the combined custard powder and caster sugar to
4 x 12 inch tart pan.
To make the
Preheat oven to 325-degrees F.
Place baked tart shell on baking sheet. Set aside.
Cut apricots into wedges and arrange in tart shell.
In a bowl whisk together sugar, yolks and cream.
Stir in flour and salt. Stir to combine.
Pour cream/yolk mixture over apricots.
Sprinkle almonds over all.
Bake for 35-40 minutes or until custard is set.
10 1/2-inch tart pan with removable bottom (or
more minutes.
Remove custard from heat and stir in
ool.
TO MAKE THE CUSTARD: blend together the eggs, sugar
rust and set aside.
Custard Filling:
In a 2
tir over medium heat until custard thickens slightly, about 5 minutes
Make Grand Marnier Custard Sauce.
For pears: Squeeze