TIETON APRICOT TART WITH BASIL CUSTARD
This big dessert was made for a big picnic in Tieton, Washington from locally grown fresh apricots. Tart apricots and lightly-sweetened custard with a hint of basil layer onto a rustic whole wheat and almond crust. Store tart in refrigerator until ready to serve.
Provided by cheesemite
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 5h20m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk all-purpose flour, whole wheat flour, almond meal, 1 tablespoon sugar, lemon zest, and salt together in a large bowl. Cut in butter with a pastry blender until mixture is in pea-sized crumbles. Stir in buttermilk until dough comes together.
- Press dough evenly over the bottom and 1/2 inch up the sides of a 12x16-inch tart pan or sheet pan.
- Bake in the preheated oven until lightly browned, about 20 minutes. Place pan on a wire rack to cool completely, about 1 hour.
- Whisk egg yolks, 2/3 cup sugar, and cornstarch together in a heavy-bottomed pot. Whisk in milk. Add whole basil sprigs.
- Cook milk mixture over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low. Remove basil sprigs with tongs and discard. Whisk vigorously until custard thickens, about 1 minute.
- Set a wire mesh strainer over a large bowl. Pour custard into the strainer; use a rubber spatula to press it through the strainer into the bowl. Whisk vanilla extract into the custard. Press a piece of plastic wrap directly onto the surface. Refrigerate until cold, about 3 hours.
- Pour cooled custard over crust; spread evenly to edges of crust with a rubber spatula. Arrange apricot slices on top.
- Scoop apricot jam into a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 32.2 g, Cholesterol 103.9 mg, Fat 11 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 119.2 mg, Sugar 16.1 g
APRICOT CUSTARD TART
I came across this recipe recently when looking for apricot recipes. I haven't make it yet but it sounds delicious and will be making it before apricot season is over. Recipe source: local newspaper which was adapted from Four-Star Desserts.
Provided by ellie_
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325-degrees F.
- Place baked tart shell on baking sheet. Set aside.
- Cut apricots into wedges and arrange in tart shell.
- In a bowl whisk together sugar, yolks and cream.
- Stir in flour and salt. Stir to combine.
- Pour cream/yolk mixture over apricots.
- Sprinkle almonds over all.
- Bake for 35-40 minutes or until custard is set.
Nutrition Facts : Calories 293.7, Fat 14.4, SaturatedFat 7.5, Cholesterol 103.7, Sodium 40, Carbohydrate 40.3, Fiber 1.1, Sugar 36.2, Protein 2.9
APRICOT CUSTARD TART
Provided by Food Network
Categories dessert
Time 1h21m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Slice the apricots 3/4-inch thick, discarding the pits. Place the apricots in the prebaked tart shell in a decorative pattern. Set aside.
- Combine the sugar, egg yolks, and cream in a medium mixing bowl. Whisk until combined. Stir in the flour and salt. Carefully pour the creamy mixture over the apricots.
- Sprinkle the almonds over the top of the tart. Bake until the custard is almost completely set, about 35 to 40 minutes. Serve slightly warm or at room temperature.
- In a small bowl, mix the egg and cream together. Set aside.
- In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until it is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry looking. It will still be loose and crumbly at this point.
- Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
- Roll out dough and fit it into a 9 1/2-inch tart shell. Prebake the shell in a preheated 325 degree F oven until golden brown, about 15 minutes
- Yield: 1 (9 1/2-inch) tart shell
APRICOT CUSTARD TART
Categories Milk/Cream Food Processor Fruit Dessert Bake Apricot Brandy Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 Servings
Number Of Ingredients 15
Steps:
- For crust
- Blend flour, sugar and salt in processor 5 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Mix in vanilla and and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; chill until firm, at least 2 hours and up to 1 day.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Gently press dough into pan; trim excess dough. Freeze crust 30 minutes.
- Place tart pan on baking sheet. Bake crust until light golden, piercing with toothpick if crust bubbles, about 25 minutes (crust may shrink slightly). Cool crust on sheet. Maintain oven temperature.
- For filling:
- Combine cream, 1/4 cup sugar, flour, brandy, yolks and vanilla in processor; blend until smooth. Arrange apricot quarters cut side down in prepared crust. Pour custard over. Sprinkle with remaining 3 tablespoons sugar.
- Bake tart on baking sheet until apricots are tender and filling is puffed and set, about 30 minutes. Cool tart on rack to room temperature, about 2 hours.
- Push pan bottom up to free tart from pan. Cut tart into wedges and serve.
APRICOT TART
Slice this sweet and rich tart as thinly as possible. For best results, use tart pans that have removable bottoms.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch tarts
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat baking mat, and set aside on a floured surface. Roll dough out to a 14-inch circle, and place on paper.
- In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, and zest. Place apricot mixture on the center of the dough. Spread out, leaving a 2-inch border of dough; turn ends of apricots upward. Fold the dough up and over the apricots, making a crease or fold every 4 to 5 inches to enclose fruit and prevent juices from seeping out.
- Brush dough thoroughly with heavy cream; sprinkle with sugar. Bake for 15 minutes, and lower oven temperature to 375 degrees, rotating baking sheet 45 degrees. Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more.
- Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.
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
APRICOT CUSTARD TART
This is a very light dessert and the recipe is very versatile in as much as being able to use a variety of different fruit, though stone fruit seems to work best - apricots, peaches, nectarines etc. And the glaze gives the fruit shine! The preparation time does not include the time it takes to make the pastry or flan case. The only cooking time is the time it takes for the flan case to bake and to make the custard and the glaze - so I've allowed 45 minutes in total.
Provided by Karin...
Categories Dessert
Time 1h5m
Yield 1 gorgeous Apricot Custard Tart
Number Of Ingredients 16
Steps:
- Make the pastry in the usual way.
- Roll pastry out and line an 11" shallow, fluted flan tin (with a removable base).
- Line with either foil or greaseproof paper, and baking beans or rice.
- Bake'blind' for 25 minutes@ 400'F (Gas mark 6)-to dry the base of the flan case.
- Remove from the oven and leave to cool.
- TO MAKE THE CUSTARD: blend together the eggs, sugar and flour.
- Boil the milk and pour onto the egg mixture.
- Stir well, and return to to the pan bringing to the boil and simmering for 2-3 minutes until thick.
- Remove from the heat and stir frequently to avoid a skin forming.
- Add the vanilla extract.
- Allow the custard to cool then spread it onto the base of the flan case.
- Drain the fruit and arrange on top of the custard.
- Put the arrowroot in a pan, blend in the fruit juice and simmer until thick.
- Stir in the apricot brandy.
- Spoon or brush the arrowroot glaze over the fruit and leave until set.
APRICOT CRèME BRûLéE TART
A fresh, fruity and creamy dessert
Provided by Barney Desmazery
Categories Buffet, Dessert, Dinner
Time 3h
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- For the pastry, beat the butter and sugar together until pale, mix in flour and almonds then stir in the egg until the pastry just comes together. Shape into a ball, wrap in cling film and chill for at least 30 mins.
- While the pastry is chilling, make the filling. Tip the apricots into a bowl. Bring the wine and the sugar to a rolling boil, then pour over the apricots and leave to steep in the liquid. In the same saucepan (there's no need to wash it) bring the vanilla and cream to the boil. Turn off the heat and leave the cream to infuse.
- Heat oven to 220C/fan 200C/gas 7. Roll the pastry to fit a 23cm fluted tart tin and leave it to chill in the freezer for 10 mins. Line the tart case with foil or greaseproof paper and fill the tart with baking beans. Bake the tart for 20 mins until the edges become biscuity, then remove the beans and foil or greaseproof paper and cook for a few more mins until the base starts to brown. Remove the tart from the oven and lower the heat to 160C/fan 140C/gas 3.
- While the tart case is cooking, whisk the eggs in a large bowl. Strain the vanilla cream over the eggs and whisk, then drain the apricots and mix the liquid in with the vanilla cream and the eggs to make a custard. Pull the apricots apart and press them sticky side down into the tart case. Pour the custard over the apricots and bake for about 20-30 mins until the filling is just set. Remove the tart from the oven and leave to cool. To serve, scatter the remaining sugar over the tart and blast with a blowtorch to caramelise it, leave it to harden for a minute and cut into slices and serve. As there are so many lovely flavours in the tart already it needs no accompaniment
Nutrition Facts : Calories 510 calories, Fat 30 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium
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