Apricot And Condensed Milk Tart
1/2 lb dried apricots
1 tin condensed milk
Juice of 1 lemon
Cover the apricots with water and boil until soft. Cool. Beat in 1 tin condensed milk and the juice of the lemon.
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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