Recipes by Di Swann
1. Sift the flour, baking powder, and sugar into a bowl. Rub in the butter, until the mixture resembles breadcrumbs. Stir in 1/4 cup cold water to form a stiff dough.
2. Turn out on a floured board and knead lightly until smooth. Roll out and use to line the base and sides of 23cm flan tin. Spoon 3/4s of the Craig’s Reduced Sugar Strawberry Fruit Spread over pastry base.
3. Beat sour cream with eggs, sugar and vanilla until smooth, carefully pour over the Strawberry Fruit Spread. Arrange the apricot halves, cut side up in the egg mixture.
4. Bake at 180°C for 40 minutes or until the filling is set. Carefully fill the centres of the warm apricot halves with remaining Strawberry Fruit Spread, cool and chill before serving.