APRICOT CUSTARD TART
Make and share this Apricot Custard Tart recipe from Food.com.
Provided by Joel Schwarz
Categories Dessert
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 2997.3, Fat 148.1, SaturatedFat 50, Cholesterol 531.9, Sodium 1733.9, Carbohydrate 361.1, Fiber 16.9, Sugar 190.1, Protein 37.9
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