Apricot and Baked Custard Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
10
- For Pastry Shell
- 8 Tbsps unsalted butter (melted and cooled)
- ½ cup granulated sugar
- ¼ tsp pure Almond extract
- ¼ tsp pure vanilla extract
- ½ tsp fine Sea salt
- 1 ¼ cups unbleached all-purpose flour (plus 1 tablespoon)
- 2 Tbsps Almond flour
- For Apricot Filling
- ½ cup heavy whipping cream
- 1 large egg (lightly beaten)
- ½ tsp pure Almond extract
- ½ tsp pure vanilla extract
- 2 Tbsps honey
- 1 Tbsp superfine flour
- 4 ½ cups fresh Apricot pitted and halved (do not peel)
- powdered sugar (for sprinkling)
Preparation steps
1.
For the Pastry Shell:
2.
Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch tart pan with removable bottom. Set aside.
3.
In a large bowl, combine the melted butter and the sugar, stir to blend using a wooden spoon. Add the extracts, salt and flour and stir to form a soft dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.
4.
Place the pan in the center of the oven and bake untill the dough is slightly puffy and set, about 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. This step helps keep the crust firm.
5.
For Apricot Filling:
6.
Meanwhile, in a medium-size bowl, combine the heavy cream, egg, extracts and honey and whisk to blend. Whisk in the flour.
7.
Pour the filling evenly over the prepared pastry shell. Arrange the sliced apricots, cut side up, attractively in the filling.
8.
Place the tart pan on a baking sheet and place in the center of the oven. Bake until the filling is firm and the pastry is a deep golden brown, about 55 to 60 minutes. Remove from the oven and immediately sprinkle with confectioners' sugar. Place the tart on a rack to cool. Sprinkle again with confectioners' sugar just before serving.
