Apricot crème brûlée tart
Ingredients
- 140g butter
- 100g golden caster sugar
- 250g plain flour
- 25g ground almond
- 1 egg beaten
- 250g pack ready-to-eat dried apricot
- 175ml sweet dessert wine such as Sauternes (one small glass)
- 100g golden caster sugar plus 4 tbsp to top brûlee
- 1 vanilla pod split and seeds scraped
- 284ml carton double cream
- 4 eggs
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