150g (1/2 c) Icaria Pure Apricot Preserve
Sweet Pastry Case
250g (2 c) plain (all-purpose) flour
80g (1/3 c) raw brown sugar
Zest of 1 lemon
1 pinch salt
170g (3/4 c) butter
1 egg yolk
1 teaspoon Vanilla Extract
1 tablespoon water
1 teaspoon sugar
2 medium carrots, cut into thin rounds
Adapted from Cooking with Loula
Combine the flour, sugar, salt and zest in a large bowl. Cut the butter into small pieces over the bowl. Gently rub the ingredients between both hands, until the mixture looks like coarse breadcrumbs. Add the egg yolk and vanilla. Work together until smooth, handling as little as possible. Add the tablespoon of water. Wrap in parchment and chill in the fridge for at least 30 minutes.
Preheat the oven to 180°C (350°F).
Grease and flour a loose-bottomed tart tin (pan), about 25cm (10in) in diameter.
Unwrap the dough, knead in a little then use a rolling pin to roll it to a circle a bit larger than the diameter of your tart tin. Transfer the pastry to the tart tin. Using the back of a spoon, spread the apricot jam over the base. Add more or less jam to taste. If the apricot jam is too thick, dilute it with water till easily spreadable.
Bake in the preheated oven for 30 to 40 minutes, or until the jam turns a dark orange colour and the pastry is golden brown. Allow to cool before serving.