For 8 servings
Pastry
175 g (6 oz) plain flour
pinch of salt
75 g (3 oz) butter, softened
75 g (3 oz) caster sugar
2 eggs yolks
few drops vanilla essence
Filling
9 tbsp apricot jam, sieved
2 tsp water
225 g (8 oz) cream cheese
150 ml (1/4 pt) double cream
225 g (8 oz) strawberries
2-3 ripe peaches
Preparation
- Heat oven to 190 C (375 F). Sift flour and salt into a bowl. Add, butter, sugar, egg yolks and vanilla essence. Work with fingertips to form a fairly firm dough. Knead gently until free from cracks.
- Roll out on a lightly floured surface and line a 25 cm (10 in) fluted flan tin, with a loose base. Trim edge and prick base all over with a fork. Bake blind for 10 mins, then remove beans and cook for a further 10 mins.
- Put Jam and water in a pan, heat gently until melted. Combine cream cheese with 1 tbsp glaze. Whip cream to soft peaks and stir into cream cheese mixture. Spread mixture into cold flan case.
- Hull strawberries and peel and slice peaches. Arrange fuits over filling, Spoon glaze over fruits. Chill.