Apricot Custard Tart
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
53
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
370 g
Apricot (about 5 ripe)1.5 tbsps
Granulated Sugar2 large
Egg Yolk3 cup
Heavy Cream2 cups
All-Purpose Flour1 pinch
Salt1 cup
Almond (1 ounce sliced)1 large
Egg1.5 tbsps
Heavy Whipping Cream12 tbsps
Unsalted Butter (1 1/2 sticks cold)Directions:
1
Preheat the oven to 325 degrees F
2
Slice the apricots 3/4-inch thick, discarding the pits
3
Place the apricots in the prebaked tart shell in a decorative pattern
4
Set aside
5
Combine the sugar, egg yolks, and cream in a medium mixing bowl
6
Whisk until combined
7
Stir in the flour and salt
8
Carefully pour the creamy mixture over the apricots
9
Sprinkle the almonds over the top of the tart
10
Bake until the custard is almost completely set, about 35 to 40 minutes
11
Serve slightly warm or at room temperature
12
In a small bowl, mix the egg and cream together
13
Set aside
14
In the bowl of an electric mixer, combine the flour, sugar, salt, and butter
15
Using the paddle attachment on low speed, mix in the butter until it is the size of small peas
16
With the mixer on low speed, add the egg mixture
17
Mix the dough just until it is no longer dry looking
18
It will still be loose and crumbly at this point
19
Place the dough on the work surface
20
With your hands, combine and form the dough into a single ball
21
Wrap the dough in plastic wrap and refrigerate until firm but still malleable
22
Roll out dough and fit it into a 9 1/2-inch tart shell
23
Prebake the shell in a preheated 325 degree F oven until golden brown, about 15 minutes Yield: 1 (9 1/2-inch) tart shell