Caribbean tart recipe

  • Serves 8
  • 20 mins to prepare and 40 mins to cook
  • 664 calories / serving
  • Freezable
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moist caribbean tart (h)

Heat the oven to 190°C/375°F/Gas Mark 5.

Whisk the eggs with about 2/3rd sugar for about 5 minutes until a pale, light, yellow foam. Add the vanilla extract and brandy. Stir well and set aside.

Cream the butter with remaining 1/3rd of the sugar. Pour in the egg mixture, and combine thoroughly. Add the ground almonds. Stir to make a smooth batter-like dough.

Pour the batter into a tart or flan dish. Top with sliced apricots. Sprinkle over the ginger and then drizzle the syrup over the fruit evenly.

Bake for 25 minutes at 190°C/375°F, then lower the temperature to 177°C/350°F for another 15 minutes.

Remove, allow to cool slightly and serve hot or cold.

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  • Ingredients

  • 4 eggs
  • 1tsp vanilla extract
  • 1tsp brandy
  • 250g ground almonds
  • 250g sugar
  • 250g unsalted butter
  • pinch of salt
  • 15 fresh ripe apricots, peeled and chopped
  • 60g stem ginger, finely chopped
  • 60g golden syrup
  • Energy 2765kj 664kcal 33%
  • Fat 46g 65%
  • Saturates 19g 95%
  • Sugars 49g 54%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 49g Protein 10.6g Fibre 1.8g


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