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Prep time 25 min
Cook time 70 min
Serves 8
Nutritional information per serving
Weight 8 g
Calories 334 cal
Total Fat 15.2 g
Saturated Fat 9.2 g
Carbs 41.8 g
Sugars 22.1 g
Protein 6.8 g

INGREDIENTS

INGREDIENTS FOR
8 SERVINGS
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METHOD

  1. preheat oven to 180°c/160°c fan forced. grease and base line a 23cm flan tin.
  2. sift flour and icing sugar into a medium bowl; rub in butter until mixture resembles breadcrumbs. add egg yolk and enough water to mix to firm dough. roll out into prepared tin; refrigerate 10 minutes.
  3. place a sheet of baking paper onto the pastry and scatter raw rice or pasta over the top. bake for 12 minutes. remove paper and rice and bake a further 12-15 minutes until light golden. remove from oven.
  4. scatter breadcrumbs over pastry then arrange apricots over the top.
  5. whisk together eggs, CARNATION light & creamy cooking milk and nutmeg, pour over apricots.
  6. bake 40-45 minutes until set. remove from oven and brush with jam. serve warm or cooled.

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