One of the books I've had for a long time but never used is Delia's 'Summer Collection'. I decided I'd like to try her easy one-crust pie, so having bought some apricots, we [my granddaughter and I] made it today. I have to admit that I didn't use the semolina flour or the egg in the tart base, but it turned out fine. Maybe with fruit that are have more liquid, like rhubarb, you should use them.I didn't use the crushed sugar cubes and egg white on the top either - just brushed it with milk.
for the pastry:
175g plain flour
40g butter or margarine
cold water to mix
for the filling:
750g prepared fruit [rhubarb,gooseberries or really any fruit at all][I used apricots stoned and 1/4d and added 25g flaked almonds]
75g caster sugar
2 rounded tbspns semolina flour
for the glaze:
1 egg white
6 crushed sugar cubes
Sift flour into a bowl and rub in fat. Add enough cold water to make a smooth dough. Chill in the fridge for 30 mins.
Preheat oven 200C/gas 6
Roll pastry out to a round of approx. 35 cms.Transfer to the centre of a greased baking sheet.
Paint the base of the pastry with egg yolk and sprinkle with the semolina flour.
Pile the fruit into the centre of the pastry sprinkling each layer with caster sugar, and turn up the edges of the pastry.If it breaks, patch it!
Brush the pastry with egg white and sprinkle the crushed sugar cubes over it.
Bake for about 35 mins till golden. Serve with cream or ice cream.