#egg wash

A delicious treat to end a warm and sunny Sunday Lunch with, this Apricot and Red Currant Tart has butter-y, flaky pastry, beautifully soft apricots and the lovely tang of freshly picked garden gooseberries! Have a lovely Sunday!

Ingredients (serves 4):

355 grams/12.5 ounces Rough Puff Pastry, thawed if frozen

2 tablespoons redcurrant jelly

4 heaped tablespoons ground almonds

9 apricots, not too ripe, rinsed

1 tablespoon Lavender Sugar 

1 egg, lightly beaten

1 tablespoon pure honey

1/2 tablespoon Apricot Liqueur 

a dozen grapes fresh Red Currants (Gooseberries), rinsed

Preheat oven to 200°C/395°F. Line a baking tray with baking paper.

On a lightly floured surface, roll Rough Puff Pastry into a large rectangle. Prick Pastry rectangle with a fork. Spoon redcurrant jelly onto the Pastry, and spread outwards, almost to the edges. Sprinkle generously with ground almonds.

Arrange apricots, flat-side up onto the jelly. Sprinkle apricots with Lavender Sugar.

Brush edges of the Pastry rectangle with egg wash. Bake in the hot oven, 30 minutes at 200°C/395°F.

In a small bowl, stir honey and Apricot Liqueur until well-combined.

Remove Apricot Tart from the oven and immediately brush the fruits with Honey and Apricot Liqueur mixture.

Garnish with Red Currants.