APRICOT HAZELNUT CUSTARD TART
Steps:
- FOR THE PASTRY CRUST: Preheat oven to 375°F / 190°C. In a large bowl, combine flours, ground hazelnuts and salt. Grate frozen butter into flour mixture. Add cold water tablespoon by tablespoon, stirring with a fork after each addition, until dough forms (stop adding water before all of the flour mixture sticks to the ball of dough that has formed). Knead lightly until all flour is combined - you should still see lighter spots of butter though (when the dough bakes, these spots of butter will melt and create flaky layers of pastry). Roll out the dough to ½ cm thickness. Cover bottom of tart pan (with removable bottom) and blind bake the tart crust at 375°F / 190°C for 10 minutes, removing the weights after 7 minutes. Remove from oven and let cool while preparing the filling. FOR THE FILLING: Preheat oven to 375°F / 190°C. In a medium-sized bowl, combine sugar, flour and ½ cup ground hazelnuts. Beat in with a whisk eggs, whipping cream, vanilla and butter. Sprinkle 3 tbsp of ground hazelnuts on the pre-baked tart crust. Place quartered apricots on the ground hazelnuts. Pour custard over apricots, sprinkle with chopped hazelnuts. Bake for 30-45 minutes until golden brown and custard is firm.
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