Enjoy this stunning apricot and Amaretti biscuit dessert served with a sweet jam syrup.
Heat your oven to 200ºC/400ºF/Gas Mark 6.
To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest. Blitz until the mixture becomes the texture of breadcrumbs.
Whisk the sugar into the egg then pour into the machine with a splash of water. Blitz just long enough for the mixture to form a ball. Remove with your hands and ensure you have a nice firm ball by moulding with your hands. Wrap in cling film and leave in the fridge for at least an hour.
Meanwhile halve and stone your apricots then place on a baking tray cut side up. Sprinkle all over with the demerara sugar then roast in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart.
Roll out and line a 25cm loose-bottomed tart tin with the pastry. Chill again for ideally an hour but a minimum of 30 minutes.
Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool.
Spread your crumbled amaretti all over the base then top with a layer of apricots.
In a large bowl whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the Jersey cream.
Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the over for 15 minutes then lower the heat to 180ºC/350ºF/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour.
Allow to cool before slicing and serving with crème fraîche, plenty of icing sugar and an edible flower.
For the syrup::
Warm the jam. Add the amaretto. Heat until bubbling and allow to cool just above room temperature and pour over the cake.
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