Bistro des Z'Artes

Serves 8 (very hungry monsters)

Ingredients

12 apricots

220g plain flour

90g butter

egg yolks (keep the white)

Pinch of salt

160ml cream

5 eggs

100g sugar

20ml cognac (or brandy)

Method

1. Rub the cold cubed butter into 180g of the flour until you get a sandy texture.
2. Add the egg yolk & a little water & mix until it all comes together. Cover with cling film and leave to rest for 30 mins.
3. Grease a 25cm quiche tin & roll out the pastry. Place in the tin & leave the sides roughly overlapping the edge.
4. Cut the apricots in half & remove the stones. Lay cut side down to fill the tart.
5. Mix well the sugar, eggs & extra white, flour & cream.
6. Pour over the apricots & bake in the oven at 180C until golden (about 30-35 mins).
7. Serve cold with crème fraiche.