Apricot Custard Tart Recette

Indulge in the exquisite flavors of summer with this delightful Apricot Custard Tart! A buttery, flaky crust cradles a creamy, subtly-brandy infused custard, perfectly complemented by sweet, juicy apricots. This elegant dessert is surprisingly easy to make and perfect for special occasions or a weekend treat. Prepare to be amazed by the stunning golden crust and the irresistible combination of textures and tastes!

Préparation 60 min

Cuisson 70 min

Calories 2997.3 kcal

Protéines 75g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Apricot Custard Tart

2 5/8 cups All-Purpose Flour
Golden Brown Sugar
1/2 teaspoon Salt
Margarine
2 teaspoons Vanilla extract
1/4 cup Ice Water
2 cups Heavy Cream
15 tablespoons Granulated Sugar
Flour
1 tablespoon Brandy
2 large Egg Yolks
1 1/2 cups fresh Apricot halves
1 cup (2 sticks) cold Unsalted Butter

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Comment préparer 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

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Preparation Low Protein Desserts Oven Dietary Low Sodium Low In Something Equipment Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Apricot Custard Tart ?

Apricot Custard Tart prend environ 130 minutes du début à la fin — environ 60 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Apricot Custard Tart ?

Apricot Custard Tart contient environ 2997.3 calories par portion, avec environ 75 g de protéines, 120 g de glucides et 227 g de lipides.

De quels ingrédients ai-je besoin pour Apricot Custard Tart ?

Les principaux ingrédients de Apricot Custard Tart sont All Purpose Flour, Golden Brown Sugar, Salt, Margarine, Vanilla, Ice Water. Consultez la liste complète avec les quantités ci-dessus.