Tuesday, August 26, 2008

Apricot Custard Tart

The only downside of this recipe is that everyone thought the apricots looked like egg yolks! Other that that, the tart was really delicious...sweet custard with slightly tart apricots and a melt-in-your-mouth crust (I love this tart dough!). This would be delicious with most any fruit, and it is fairly easy, though you do need to plan ahead with making the crust. But after the crust is made, you just arrange the fruit and pour a simple custard on top! Yum. :)

Apricot Custard Tart (based on "Alsatian Apple Tart" in Baking from My Home to Yours)
Note: You can also easily make this in a pie plate if you haven't got a tart pan handy (mine was in the mail from Amazon when I was making this!)

1 pound ripe apricots (about 8 medium)
1 9-inch tart shell made with Sweet Tart Dough with Nuts, partially baked and cooled
3/4 cup heavy cream
6 T sugar
1 large egg
1 large egg yolk
3/4 tsp pure vanilla extract

1. Preheat the oven to 375 degrees. Set tart pan with partially baked crust on a baking sheet.
2. Halve and pit the apricts. Set them into the tart shell, trying to space them evenly and fit them fairly close together.
3. In a 1-quart measuring cup or small bowl, whisk together the cream, sugar, egg, yolk, and vanilla. Pour over the apricots.
4. Bake 50-55 minutes, or until the custard is set. A knife inserted into the custard in the center of the tart should come out clean. Cool to room temperature or a little warmer before serving.

Sweet Tart Dough with Nuts: Use the recipe here, but skip step 4 (that is, don't put the tart back into the oven after the initial 25 minutes). If you want to use regular Sweet Tart Dough, just replace the ground almonds with an equal amount of flour.

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