Apricot & Ginger Lattice Pie
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Serves 6
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Prep 35 minutes
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Cook 1 hour 10 minutes
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Cost $1.45 a serve
Ingredient
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2 x 1kg tubs apricot halves in syrup, well drained
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½ cup ginger marmalade
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¼ cup corn flour
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1 tablespoon lemon juice
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2 sheets frozen sweet short crust pastry, thawed
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5 ginger biscuits
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¼ cup flaked almonds, toasted
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1 egg, lightly whisked
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Ice-cream, to serve
Recipe
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Combine apricot and marmalade in a medium saucepan over moderate
heat. Whisk cornflour, juice and 1 tablespoon water in a small jug to form a
paste. Add the cornflour mixture to apricot mixture; cook and stir for 3
minutes or until the mixture boils and thickens
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Meanwhile, preheat oven to 200°c/180°c fan-forced. Roll 1 sheet
of pastry on a lightly floured surface, until large enough to line a 23cm (base
measurement) square tart pan with removable base; trim excess.
·
Line the pastry with baking paper. Cover base with dried beans,
rice or pie weights. Bake for 10 minutes. Remove weights and paper. Bake for a
further 10 minutes or until just coloured.
·
Process biscuits and almonds until finely chopped. Sprinkle biscuit
over base of pastry case. Top with apricot mixture. Using a fluted pastry
wheel, cut 12 x 1.5cm-wide strips from remaining pastry. Arrange strips in a
lattice pattern over apricot mixture. Press edges to seal; trim any excess.
Brush pastry with egg. Bake for 45 minutes or until golden. Stand for 10
minutes. Serve with ice-cream
Apricot &
Ginger Lattice Pie
