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Apricot Custard Tart Recipe

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!

Prep Time 60 mins
Cook Time 70 mins
Calories 2997.3 kcal
Protein 75g
Rating 5.0 (1 Reviews)
Apricot Custard Tart 38

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apricot Custard Tart

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How to Make Apricot Custard Tart

  1. **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.
  2. Add 1 cup (2 sticks) cold unsalted butter, cut into cubes. Use the on/off pulse function until the mixture resembles coarse crumbs.
  3. Add 1 teaspoon vanilla extract and 1/4 cup ice water, pulsing until the dough just comes together in moist clumps.
  4. Turn the dough out onto a lightly floured surface and gently knead a few times to form a disc.
  5. Wrap in plastic wrap and chill for at least 2 hours, or 30 minutes in the freezer.
  6. Preheat oven to 375°F (190°C).
  7. On a lightly floured surface, roll out the dough into a 13-inch circle.
  8. Carefully transfer the dough to an 11-inch tart pan with a removable bottom.
  9. Gently press the dough into the pan, trimming any excess.
  10. Freeze for 30 minutes.
  11. 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.
  12. Let the crust cool completely.
  13. **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.
  14. Arrange approximately 1 1/2 cups fresh apricot halves, cut-side down, in the cooled crust.
  15. Pour the custard evenly over the apricots.
  16. Sprinkle with the remaining 3 tablespoons of granulated sugar.
  17. 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.
  18. Let cool completely to room temperature.
  19. 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