Apricot Tart - 22cm Round French Pastry

Process	Instructions
1. Prepare Shell	Roll out the sugar dough and line a 22 centimeter tart ring with the dough. Trim the edges smooth with a small knife.
2. Spread	With a spatula spread the pastry cream evenly across the bottom of the shell.
3. Place	Place the drained apricot halves evenly across the bottom of the tart. With the flat of your hands press them all down into the pastry cream slightly.
4. Bake	In a preheated 400°(F) oven bake the tart until a slight amount of browning happens.
5. Glaze	Heat the apricot glaze till it boils. Brush onto the finished tart after it cools. Chill before slicing.
Additional Comments:	If fresh apricots are used you should blanche the cleaned and pitted halves in a diluted sugar syrup.

Divider

	Ingredient	Quantity
1.	22cm Tart Shell (Unbaked)	1
2.	Apricot Halves (Canned or fresh)	18
3.	Vanilla Pastry Cream	8 ounces
4.	Apricot Glaze	3 ounces

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