Swiss Apricot Tart

Shortcrust pastry

• 6ozs flour
• 3 ozs butter
• 1 egg
• 3/4 teaspoon baking powder
• pinch of salt
• 1 tablespoon sugar (fine)

Rub butter into flour which has been sifted with salt, sugar and baking powder. Add beaten egg and a little water to make a soft dough. Roll and line round cake tin with the dough and blind bake lightly in oven at 200 C. 

Filling

• 4 tablespoons butter
• 4 tablespoons sugar(powdered)
• 4 eggs
• 3 level tablespoon flour
• 1/4 teaspoon baking powder
• 1 large tin apricots, well drained

1. Cream butter and sugar. Add egg yolks one at a time and beat well. Add flour which has been sifted with baking powder. Add apricots and mix well.
2. Fill the baked pie crust with the above mixture and bake for 3/4 hour.
3. Beat the egg whites to a stiff froth with 4 teaspoons sugar.
4. When pie is cool, spread egg whites over the top and bake in cool oven till the top is browned lightly.

Serves 4-6