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Apricot crme brle tart
- 140g butter
- 100g golden caster sugar
- 250g plain flour
- 25g ground almonds
- 1 egg , beaten
- 250g pack ready-to-eat dried apricots
- 175ml sweet dessert wine , such as Sauternes (one small glass)
- 100g golden caster sugar , plus 4 tbsp to top brlee
- 1 vanilla pod , split and seeds scraped
- 284ml carton double cream
- 4 eggs
Directions:View on BBC Good Food
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