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Apricot Custard Tart

Apricot Tart

Fresh apricots can occasionally be found in the supermarket, but aren’t always great for snacking because they may be very tart in flavor.  Usually they are used to make jam or a tart. A tart is similar to a pie but shallower and calls for a sturdier crust. 

It can be baked in a quiche pan, but tart pans come in a variety of sizes with a removable fluted side, a bit like a cheesecake pan or a bundt.

Some tart recipes call for a custard or cream filling with fresh berries added after baking. Apricot jam is the traditional glaze for cheesecakes and tarts because it looks glossy and adds a tartness that enhances the flavor of fruit and berries.  The glaze is thinned slightly with a liqueure, brandy, or vanilla extract.

Crust

1 cup pastry flour

2 tbls sugar

6 tbls butter, chilled

1 egg or 2 yolks

Fruit

 

1 lb. small apricots, peeled, pitted, and halved

1/3 cup sugar

1 tbls cornstarch or arrowroot powder

Baked Tart Crust

Custard

1 egg, beaten

¼ cup flour

¼ cup sugar

½ cup sour cream

2 tsp vanilla extract

1 tbls cornstarch or arrowroot powder

 

Bottom Layer and Glaze

1/3 cup peach or apricot jam

1/3 cup apricot jam, sieved

1 tbls liqueure, brandy, rum, or vanilla extract

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Prepare the dough for the crust as for pie pastry and chill.

Blanche the apricots in boiling water for 15 seconds, then transfer to a bowl of ice water.  Skins will slip off easily.  Halve the apricots and remove the pits.

 

Remove dough from fridge and roll out thinly to 2” larger than your 9" tart pan.  Transfer carefully to pan, easing the dough into the corners of the pan.  Roll the rolling pin over the top to trim off excess dough.  Prick the bottom lightly with a fork all over, then bake in a 350° F oven for 20 minutes or until crust begins to brown.  Remove from oven and cool on wire rack.

Apricot Tart

Combine sugar and cornstarch or arrowroot flour. Toss apricot halves in sugar mixture and arrange apricot halves, cut side down, over the custard filling.

 

Bake in a 350° F oven for 40 minutes or until custard is set around the edges.  Turn off heat and allow to cool in the oven for half an hour.  Then, place on wire rack to cool further; once cooled, drizzle glaze over top, spreading evenly with a pastry brush. The tart is easier to serve after being chilled in the refrigerator.

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