Moor Park apricots aplenty, 35kg in fact, purchased from Lowdina orchards at Campania.

Beautiful fruit in perfect condition for preserving.

No trip to the orchard there is complete without one of their made to order soft srve apricot (or cherry) ice cream cones. Always apricot for us, SO delicious.

Home again to preserve them – bottled halves, jam and chutney.

I took it a step further and made apricot curd, and in turn some apricot tarts for friends, along with some Ketnish cherry tartlets and a whisky ganache and strawberry.

We are very fortunate to have access to such quality and abundance.

Many people have requested the recipe for the curd and also the pastry for the tarts, so here they are below:

APRICOT CURD

500g apricots, weight with stones removed

Juice 1 lemon

½ cup water

400g sugar

4 eggs, lightly beaten

150g butter, diced

Method

Place apricots, lemon juice and water in a medium saucepan.

Bring to the boil, stirring often, and cook until the apricots are soft.  Puree.

Add sugar and bring back to the boil, stirring, then cook for 10 minutes more, stirring constantly as the mixture is inclined to catch.

Remove from heat and whisk in the eggs and butter.

Return to a very low heat and stir constantly until thickened.

Pour into warm, sterilized jars and seal immediately.

Once cool, store ibn the fridge for up to 3 weeks or freeze for 4 months.

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Sweet Shortcrust Pastry for tarts

125g butter, softened

125g sugar

1 egg

¼  teaspoon baking powder

250g plain flour

Method

Whisk the butter and sugar together, then whisk in the egg until well combined.

Mix in the baking powder, then the flour with a metal spoon to make a soft dough. Wrap in cling wrap and refrigerate for at least 30 minutes before using.