Pies, Puddings and Pottages

Grease the tart tin with butter.

To make the pastry sift the flour and salt into a large bowl.

Add the small chunks of butter to the bowl and stir them in.

Add the cold water and bring together to a wet dough with a lumpy consistency.

Cover with clingfilm and place in the fridge for 30 minutes.

Place the dough on a floured work surface and shape into a rectangular block.

Roll the dough to a rectangle three times longer than it is short, keeping the edges straight and even.

The rolled-out pastry should have a marbled effect from the lumps of butter.

Fold the top third down to the centre, then the bottom third up and over that.

Give it a quarter turn and roll out again to the original sized rectangle.

Repeat the folding, turning and rolling out 3 more times or until the marbling effect has disappeared. Fold once more and place in the fridge for 30 minutes.

Remove the dough from the fridge and place on a lightly floured work surface.

Roll out the pastry and line the tart tin with it.

Place in the fridge for 30 minutes while you make the filling.

Place the soaked apricots in the blender and whizz to a chunky puree.

Place the puree in a mixing bowl, add the sugar and stir in.

In a separate bowl, beat the eggs and cream together with the electric hand whisk, add to the apricot puree and mix thoroughly.

Remove the pastry base from the fridge and pour the mixture into it.

Place in the oven and bake for 30 minutes.

Reduce the heat to 160C/320F/gas 2.5 and bake for another 15 minutes or until the filling is set.

Remove from the oven and allow to cool to room temperature.

Increase the heat to 170/325F/gas 3.

To make the Italian meringue topping place the egg whites in a large mixing bowl and whisk to stiff peaks. Set aside.

Place the sugar and water in the small saucepan and heat until the sugar has dissolved. Make sure there are no sugar granules sticking to the side of the pan. You can use a pastry brush to push them down into the sugar and water mixture.

Once the sugar has dissolved bring to the boil and place the thermometer in the boiling sugar.

Once the thermometer shows that you have reached 116C/240F take off the heat.

Start whisking the egg whites again and pour the molten sugar syrup into them in a thin stream whisking as you do so.

You will see that once you’ve added the hot sugar the meringue mixture gets very sloppy. Continue to whisk for at least 5 minutes (possibly 10) until the mixture thickens and stiffens. Keep going until you have a very stiff, glossy mixture that can hold peaks upright without bending.

Use a palette knife to smooth a third of the meringue over the top of the apricot filling.

Fill the piping bag with the remaining meringue and pipe evenly over the top of the smoothed-out meringue.

Place the ‘pudding’ in the oven and bake for 10 to 20 minutes or until the meringue has lightly browned.

Remove from the oven and allow to cool to room temperature before serving.

Serve with double cream.