Apricot And Condensed Milk Tart


1/2 lb dried apricots

1 tin condensed milk

Juice of 1 lemon

Shortcrust Pastry


Cover the apricots with water and boil until soft. Cool. Beat in 1 tin condensed milk and the juice of the lemon.

Beat well.

Fill the shortcrust pastry shell with the mixture.

Place in refrigerator until set. Top the tart with cream.

Half this quantity makes a fair-sized tart. Sprinkle with chopped nuts.

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