INGREDIENTS
250g Butter
200g Icing Sugar
2 Eggs
500g Plain Flour
Pinch of Salt
METHOD
In a large bowl, mix the butter and sugar, until it is fully mixed. Preferably with hand
Slowly add the eggs, one at a time, making sure everything is being mixed in evenly.
Add the flour and salt and mix until it just comes together to form a smooth paste.
Put the mix onto a table, work into a ball, then wrap in clingfilm and leave to chill in the fridge.
When it is firm, you can remove the pastry from the fridge, and it will be ready to roll out and line your tart shells or pie dish.
Bake the pastry in an oven preheated to 180 degrees Celsius, for approximately 20 minutes or until lightly golden and crispy.
Leave in the pan for 10 minutes before removing and placing on a wire rack to cool.
CREME PATISSERIE
2 cups Milk
1/2 cup Flour
1/2 cup Sugar
1 Egg
1/2 tsp. Vanilla
METHOD
Mix the egg yolks with the sugar. Beat with a whisk until the mixture turns white.
Add the flour and mix well with the sugar/egg mixture. Add 1/2 glass of milk to make the mixture more liquid.
Heat the milk. When the milk is lukewarm (after 3-4 min), add the eggs, flour, sugar, milk mixture, and vanilla. Sir the mixture until boiling.
At this point, your cream will already be quite thick, and you can stop cooking.
Let it cool before spreading it on your pie.
For topping
1/2 kg fresh Apricot, cut in half and remove seeds (leave the skin on)
3/4 cup tbsp. Water
3 tbsp. Caster Sugar
1/2 Lemon Juice, squeezed
Prepare the apricot topping. Bring the water to a boil. Add the caster sugar and stir until dissolved. Place the apricot slices in the syrup and cook for 5 minutes. Take off the heat and leave the lid on the saucepan to allow the apricot slices to soften. They should be just soft and stay in their slice. Do not overcook.
To assemble the pie shell, spoon the creme patisserie into the pie, filling to the edge of the pastry. Smooth with the back of the spoon until even.
Carefully, pick up the apricot slices and place them on the surface of the creme patisserie arranging in an overlapping manner. continue until the entire surface is covered.
chill in the refrigerator for at least a couple of hours, or preferably overnight, before serving.
