Description
This Apricot Custard Tart features a flaky rustic crust filled with a creamy custard and fresh apricots. It’s a delightful dessert that balances sweetness and tartness perfectly.
Ingredients
Scale
- For the Rustic Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter, cold and cubed
- 4–6 tablespoons ice water
- For the Apricot Filling:
- 1 pound fresh apricots, halved and pitted
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- For the Custard:
- 1 cup heavy cream
- 3 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon almond extract (optional)
- For Assembly:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Prepare the Dough: In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ teaspoon of salt, and 1 tablespoon of granulated sugar. Mix them well. This will take about 1 minute. Avoid over-mixing, as this can lead to a tough crust.
- Add the Butter: Add ½ cup of cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs, which should take about 3-5 minutes. You want to see pea-sized pieces of butter throughout.
- Incorporate the Water: Gradually add 4-6 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. This should take 2-3 minutes. Be careful not to overwork the dough; it should be slightly sticky but manageable.
- Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and helps in achieving a tender crust.
- Prepare the Apricot Filling: While the dough chills, preheat your oven to 375°F (190°C). In a large bowl, combine 1 pound of halved and pitted fresh apricots, 2 tablespoons of granulated sugar, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and 1 tablespoon of cornstarch. Toss until the apricots are well-coated and set aside for 10 minutes to macerate.
- Make the Custard: In a separate bowl, whisk together 1 cup of heavy cream, 3 large eggs, ½ cup of granulated sugar, 1 teaspoon of vanilla extract, ¼ teaspoon of salt, and ½ teaspoon of almond extract (if using). Whisk until fully combined and slightly frothy, about 2 minutes.
- Roll out the Dough: Remove the dough from the fridge and roll it out on a lightly floured surface to fit your tart pan. Aim for about ¼ inch thickness. Transfer the dough into the pan and trim any excess. Make sure to press it into the corners.
- Assemble the Alette: Layer the apricot filling evenly over the crust. Carefully pour the custard mixture over the apricots until just covered. This should take about 1 minute.
- Apply Egg Wash: Brush the edges of the crust with the beaten egg and sprinkle 1 tablespoon of coarse sugar over the top for a crunchy finish. This step enhances both the appearance and flavor.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the custard is set and the top is golden brown. The center should be slightly jiggly but not liquid. Avoid opening the oven door too often, as this can affect baking time.
- Cool and Serve: Once baked, remove from the oven and allow it to cool for at least 20 minutes. Serve warm or chilled, and enjoy the delightful combination of flavors and textures!
- Prep Time: 30 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 100 mg
Keywords: When making the crust, ensure your butter is as cold as possible. This helps create a flaky texture. A common mistake is overworking the dough. Mix just until combined and avoid kneading; this will keep the crust tender.