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Ingredients

• ✓ apricot jelly
• milk
• butter
• white vinegar
• cake flour
• baking soda
• salt
• sugar
• egg
• heavy cream
• butter
• white sugar
• water
• orange juice
• sherry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 1-quart oven-proof baking dish.
2. 2 Heat milk, 2 tablespoons butter, and vinegar in a small saucepan over low heat until butter melted. Remove from heat; set aside.
3. 3 Meanwhile, sift flour, baking soda, and salt together into a bowl; set aside.
4. 4 Beat 1 cup superfine sugar and eggs together in a separate bowl with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually beat in apricot jam. Fold flour mixture into egg mixture alternately with warmed milk mixture using a spatula. Pour batter into prepared baking dish.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes.
6. 6 Heat heavy cream, remaining 1/2 cup butter, 1/2 cup white sugar, and water in a saucepan over medium heat until butter melted and sugar dissolved. Do not allow mixture to boil.
7. 7 Remove pudding from the oven; pierce several times with a skewer or fork. Immediately pour hot cream mixture over pudding. Serve hot or cold.

By HYNCH

Ingredients

• ✓ apricot jelly
• all-purpose flour
• salt
• butter
• egg yolk
• water
• butter
• white sugar
• egg
• egg yolk
• apple brandy
• almond
• all-purpose flour
• sweet apple
• white sugar

Instructions

1. 1 To make the pastry: Stir 1 1⁄3 cups of flour and salt together in a medium bowl. Add butter, 1 egg yolk, and water; stir until mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press dough into a ball and wrap in plastic wrap. Flatten slightly and refrigerate for at least 30 minutes, or until firm.
2. 2 To make the frangipane: Cream butter and ½ cup of sugar together in a medium bowl with an electric mixer until light and soft. Gradually mix in an egg and remaining egg yolk one at a time. Stir in apple brandy. Stir 2 tablespoons of flour into ground almonds, then mix into batter. Set aside.
3. 3 Roll out pastry dough into a 12-inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10-inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
5. 5 Spoon frangipane into chilled pastry crust, and spread into an even layer. Arrange apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
6. 6 Place the pie plate on top of the baking sheet in the preheated oven. Bake until filling begins to brown, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven until the sugar caramelizes slightly, about 10 minutes more.
7. 7 Cool the tart on a wire rack. A short time before serving, warm the apricot jelly; add some water if necessary to make it a liquid consistency. Brush warm jelly over the tart for a nice shine.

By Peter Lovering

Ingredients

• ✓ apricot jelly
• bacon
• peanut butter
• whole wheat bread
• cayenne pepper
• apple
• butter

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
2. 2 Spread the peanut butter onto two slices of bread; set aside. Spread the apricot jelly onto the remaining two slices of bread, and sprinkle with cayenne pepper to taste. Arrange half of the cooked bacon and half of the sliced apple onto each apricot jam-covered bread sliced. Top with the peanut butter smeared pieces of bread.
3. 3 Heat a large skillet over medium heat. Spread the butter over the outside of the sandwiches and place into the preheated skillet. Cook until golden brown and crispy, then turn the sandwiches over, and continue cooking until golden brown on the other side, about 4 minutes per side.

By nikigillespie