Tieton Apricot Tart with Basil Custard recipe

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Ingredients

1 ¼ cups all-purpose flour
1 cup whole wheat flour
1 cup almond meal
1 tablespoon white sugar
1 teaspoon lemon zest
½ teaspoon salt
¾ cup butter
3 tablespoons buttermilk
10 egg yolks
⅔ cup white sugar
⅔ cup cornstarch
1 quart milk
3 sprigs basil
½ teaspoon vanilla extract
15 fresh apricots, pitted and sliced
1 cup apricot jam

Nutrition Info

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
servingSize: -
sodium: 119.2 mg
sugar: 16.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Press dough evenly over the bottom and 1/2 inch up the sides of a 12x16-inch tart pan or sheet pan.

  4. Bake in the preheated oven until lightly browned, about 20 minutes. Place pan on a wire rack to cool completely, about 1 hour.

  5. Whisk egg yolks, 2/3 cup sugar, and cornstarch together in a heavy-bottomed pot. Whisk in milk. Add whole basil sprigs.

  6. 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.

  7. 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.

  8. Pour cooled custard over crust, spread evenly to edges of crust with a rubber spatula. Arrange apricot slices on top.

  9. Scoop apricot jam into a small microwave-safe bowl, microwave on high until melted, about 1 minute. Brush jam over apricot slices.

Recipe Yield

1 16x12-inch tart

Recipe Note

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.

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