Apricot Custard Tart

Recipe by Joel Schwarz
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For crust blend flour sugar and salt in processor 5 seconds.
  • Add butter, cutting in using on/off turns until mixture resembled coarse meal.
  • Mix in vanilla and enough water to form moist clumps.
  • Knead dough briefly on work surface to combine and flatten into disk.
  • Cover with plastic and chill until firm --at least two hours or 1/2 hour in freezer.
  • Preheat oven to 375 .
  • Roll out dough on lightly floured surface to 13-inch round.
  • Transfer to 11-inch diameter tart pan with removable bottom.
  • Gently press dough into pan, trimming excess dough.
  • Freeze 30 minutes.
  • Place pan on baking sheet and bake until light golden about 25 minutes.
  • If crust bubbles, prick with tooth pick.
  • Cool crust. For filling: Combine cream, 1/4 cup sugar, flour, brandy, yolk and vanilla in processor and blend until smooth.
  • Arrange apricot pieces cut side down in cooled crust. Pour custard over fruit. Sprinkle with remaining 3 Tbsp of sugar.
  • Bake tart on baking sheet until apricots are tender and filling is puffed and set --anywhere from 30 to 60 minutes.
  • Test with tooth pick.
  • Cool to room temper- ature. Brush pan bottom up to free tart and serve.
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