Baked Apricot Tart
Baked Apricot Tart
Enjoy this tart recipe by Robert Coco from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Short Crust Pastry:
  • 225 grams unsalted butter
  • 20 grams sugar
  • 6 grams salt
  • 60 grams water
  • 12 grams egg yolk
  • 300 grams flour
  • Custard Cream:
  • 500 grams milk
  • 10 grams vanilla extract
  • 65 grams castor sugar
  • 120 grams egg yolk
  • 40 grams custard powder
  • 1 kilogram fresh apricots, pitted and halved
  • Apricot jam, icing sugar and whipped cream to serve
  1. Short Crust Pastry:
  2. Cream in a bowl butter & sugar.
  3. Dissolve salt in water.
  4. Add egg yolk slowly.
  5. Add flour and water blend carefully.
  6. Wrap in cling film and store in fridge.
  1. Custard Cream:
  2. Boil 75% of milk, vanilla and sugar.
  3. Whisk sugar and egg yolk.
  4. Dissolve custard powder with the remaining cold milk.
  5. Strain custard powder into egg mix and whisk.
  6. Add ⅓ boiling milk into egg mix and stir.
  7. Add all into pot and whisk vigorously until cream is smooth.
  8. Turn stove back on and stir with a wooden spatula big enough to scrape the bottom.
  9. Let boil for 5 min.
  10. Let cool down and place cling wrap on top.
  1. Assembly:
  2. Line a 22cm tart ring with Short crust pastry. Spoon custard cream at the bottom of the tart case and spread evenly. Place a good amount of apricot halves neatly into pastry case. Bake at 200C for 35 min. Finish with melted Apricot Jam/Pistachio Slivers. Dust edges of tart with Icing sugar. Serve with whipped cream.

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