Pastry:
1-1/2 cups flour
5 Tbs caster sugar
90g butter, cubed
1 egg yolk
2-3 Tbs ice cold water
1/2 tsp vanilla essence
Filling:
8-10 apricots, halved & stones removed
200g sour cream
2 egg yolks
1/2 cups caster sugar
2 Tbs flour
1 tsp vanilla essence
Grease & dust sides & base of 23cm loose-bottomed flan tin with flour.
Place flour, sugar, butter & egg yolk into the bowl of a food processor.
Pulse until mixture resembles breadcrumbs.
Add water & vanilla, process until mixture forms a ball (add more water if necessary)
Form 3/4 of pastry into a brick, cover with cling wrap & refrigerate for 30 mins.
Wrap remaining pastry & place in freezer.
Preheat oven & a baking tray to 200 degC.
Roll out refrigerated pastry & line prepared tin. Prick base & refrigerate 15 mins.
Cover base with apricots, cut side up. Whisk together filling ingredients & pour over apricots.
Grate frozen pastry over tart.
Place on preheated baking tray & bake 40-45 mins. Dust with icing sugar before serving.