Apricot Custard Tart
🕒 Cook Time: 45 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 1 hour 5 minutes
Description:
Indulge in the lightness of this exquisite Apricot Custard Tart, a dessert so versatile it welcomes an array of fruits, though the succulence of stone fruits like apricots, peaches, or nectarines particularly shines. With a glossy glaze enhancing the natural allure of the fruit, this tart is a delightful treat for any occasion. Note that the preparation time excludes the duration required for crafting the pastry or flan case, with the cooking time encompassing the baking of the flan case along with the preparation of the custard and glaze, totaling 45 minutes.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 12 | All-purpose flour |
| 1/2 | Salt |
| 1 | Icing sugar |
| 4 | Butter |
| 3 | Eggs |
| 1 | Lemon juice |
| 9 | Water |
| 3 | Caster sugar |
| 3 | Flour |
| 3 | Milk |
| 3/4 | Vanilla extract |
| 3 | Arrowroot |
| 3 | Apricot brandy |
| 1/2 | Apricots (or preferred fruit) |
| 2 | Greaseproof paper (for lining) |
Nutritional Information (Per Serving):
- Calories: 19823.5
- Fat Content: 257.5g
- Saturated Fat Content: 114.5g
- Cholesterol Content: 1017.2mg
- Sodium Content: 2348.2mg
- Carbohydrate Content: 3796.7g
- Fiber Content: 142.8g
- Sugar Content: 312g
- Protein Content: 505.9g
Servings: 1 gorgeous Apricot Custard Tart
Yield: 1 stunning creation
Instructions:
-
Prepare the Pastry:
- Begin by making the pastry in the traditional manner.
-
Line the Flan Tin:
- Roll out the pastry and delicately line an 11-inch shallow, fluted flan tin with a removable base.
-
Blind Bake:
- Line the pastry with either foil or greaseproof paper, and then weigh it down with baking beans or rice.
- Blind bake the pastry for 25 minutes at 400°F (Gas mark 6) to ensure the base of the flan case is thoroughly dried.
-
Cool:
- Once baked, remove the flan case from the oven and allow it to cool completely.
-
Prepare the Custard:
- In a bowl, blend together the eggs, sugar, and flour until smooth.
-
Cook the Custard:
- Boil the milk and carefully pour it over the egg mixture.
- Stir well, then transfer the mixture back into the pan.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 2-3 minutes until it thickens to a custard consistency.
- Ensure to stir frequently to prevent a skin from forming.
- Stir in the vanilla extract to infuse the custard with a fragrant aroma.
-
Assemble the Tart:
- Once the custard has cooled slightly, spread it evenly onto the base of the cooled flan case.
-
Prepare the Fruit:
- Drain the apricots (or preferred fruit) and arrange them attractively on top of the custard layer.
-
Make the Glaze:
- In a saucepan, combine the arrowroot with the fruit juice and gently simmer until the mixture thickens to a glaze-like consistency.
- Stir in the apricot brandy to impart a subtle, boozy essence to the glaze.
-
Glaze the Tart:
- Spoon or brush the arrowroot glaze generously over the arranged fruit, ensuring each piece is coated evenly.
-
Set and Serve:
- Allow the tart to sit until the glaze sets, creating a glossy finish that enhances the visual appeal.
- Slice and serve this delectable Apricot Custard Tart to delight your taste buds and impress your guests with its exquisite flavor and captivating presentation.
-
Enjoy!
- Revel in the delicate balance of flavors and textures in every blissful bite of this irresistible dessert, perfect for any occasion from weeknight indulgences to elegant gatherings. 🍑🥧
