Ingredientes para Apricot Custard Tart
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Cómo preparar Apricot Custard Tart
- **Make the crust:** In a food processor, combine 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 teaspoon salt. Pulse 5 seconds.
- Add 1 cup (2 sticks) cold unsalted butter, cut into cubes. Use the on/off pulse function until the mixture resembles coarse crumbs.
- Add 1 teaspoon vanilla extract and 1/4 cup ice water, pulsing until the dough just comes together in moist clumps.
- Turn the dough out onto a lightly floured surface and gently knead a few times to form a disc.
- Wrap in plastic wrap and chill for at least 2 hours, or 30 minutes in the freezer.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough into a 13-inch circle.
- Carefully transfer the dough to an 11-inch tart pan with a removable bottom.
- Gently press the dough into the pan, trimming any excess.
- Freeze for 30 minutes.
- Place the tart pan on a baking sheet and bake for 25-30 minutes, or until lightly golden. If the crust bubbles, prick with a toothpick.
- Let the crust cool completely.
- **Make the custard:** In a food processor, combine 2 cups heavy cream, 1/4 cup granulated sugar, 2 tablespoons all-purpose flour, 1 tablespoon brandy, 2 large egg yolks, and 1 teaspoon vanilla extract. Blend until smooth.
- Arrange approximately 1 1/2 cups fresh apricot halves, cut-side down, in the cooled crust.
- Pour the custard evenly over the apricots.
- Sprinkle with the remaining 3 tablespoons of granulated sugar.
- Bake on a baking sheet for 30-60 minutes, or until the apricots are tender and the filling is puffed and set. A toothpick inserted into the center should come out clean.
- Let cool completely to room temperature.
- Carefully run a thin knife or spatula around the edge of the tart to release it from the pan. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
760g
Fat
249g
Carbs
120g
