Apricot Tart Recipe
Apricot Tart – inspired from our cruise down the Danube with Ama Waterways. A little stop in Durnstein Austria captured my heart! | www.lakesidetable.com
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
For the Crust*
- 3 cups all purpose flour
- 1/8 teaspoon baking powder
- 1/2 teaspoon fine kosher salt
- 1 cup salted butter
- 1 cups sugar
- 1 egg, extra large
- 1 teaspoons almond extract
For the Custard
- 1 1/2 cup whole milk
- 4 large egg yolks
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, softened
- 1 teaspoon vanilla
For the Apricot Topping
- 3-4 apricots, cut into wedges
- 1/4 cup jam (apricot or peach)
- juice of 1/2 lemon
Make the Crust
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- With an electric mixer, beat together the butter and sugar until it is light and fluffy.
- Add the eggs and vanilla extract and mix well. Scrape the sides at least twice. Mix well in between scrapings.
- Slowly add the flour mixture on very low speed until a ball forms. Don’t over mix.
- Take the ball of dough and continue to gently kneed with your hands on a lightly floured surface.
- Roll it out and lay it in the tart pan.
- Bake for 15 minutes at 350 degrees. Take it out as soon as it starts to turn golden brown.
- Cool completely.
Make the Custard
- Heat milk in a heavy saucepan over medium heat until hot, but not boiling.
- While milk heats, whisk together yolks, sugar, cornstarch, and salt in a bowl until smooth.
- Add 1/2 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly.
- Transfer mixture to saucepan and cook over medium low heat, stirring constantly, until thickened about 8 to 10 minutes (do not boil).
- Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla.
- Cover the custard’s surface with wax paper and chill for at least 2 hours.
Put it All Together
- Spread the custard smoothly onto the tart crust.
- Arrange the apricot wedges in the design you like on your work surface to make sure the design works.
- Transfer the fruit onto the custard in the pattern you designed.
- Mix together the lemon juice and jam. Brush this mixture gently onto the apricots.
- Serve immediately or chill.
This dessert keeps well in the refrigerator for up to 2 days.
*Easy Hack – buy pre-made sugar cookie dough to use for the crust. Or if you like it a little less sweet, use a Pillsbury pie crust from the refrigeration isle.