Apricot Custard Tart Recipe

Description:

Hey friend! So, I've been working on this amazing custard recipe, and I'm so excited to share it with you. It's called **Apricot Custard Tart**. I’ve been thinking a lot lately about the comforting desserts of my grandmother, and this one's a nod to those memories. It's a riff on a classic custard tart, but with a vibrant, fruity twist using apricots. I imagine it might have originated in a region like Provence in France, or perhaps even somewhere in the sun-drenched hills of Italy. Think of warm, sunny days, bustling markets overflowing with ripe apricots, and the simple joy of a fresh, homemade dessert—that's the inspiration! The baking method, a classic for custard tarts, is all about gentle, even heat, allowing the custard to set beautifully and the pastry to bake to golden perfection. You know how my grandma used to say a perfectly baked crust is the key to happiness? It’s true. Now, about those health benefits. Apricots are powerhouses of vitamins A and C, boosting your immune system and giving your skin a lovely glow. Eggs, a key ingredient in the custard, are a fantastic source of protein, essential for building and repairing tissues. The tart shell itself, depending on how you make it, can provide some fiber. It’s not a superfood, but it is a delicious and comforting dessert. And homemade means you control the sugar content, allowing for a more balanced treat. The use of wholemeal flour is something I've been incorporating more and more into my baking— adding that little bit of extra fiber to make us feel a tad bit healthier. So, let's get baking!

Ingredients:

• - 1 ½ cups wholemeal flour (I'm obsessed with wholemeal— the added fiber is great for digestion, plus it makes the crust slightly nutty and rustic): I went with wholemeal for its fiber content, adding a little more nutrition to this tasty dessert. A regular all-purpose flour would work as well.
• - ½ teaspoon salt (a pinch of salt always enhances the flavors): A pinch is all you need.
• - ½ cup (1 stick) cold unsalted butter, cut into cubes (cold butter is key for a flaky crust!): Cold butter helps prevent the crust from becoming tough. Make sure your butter is straight from the fridge.
• - ¼ cup ice water (cold water also helps with that perfect, flaky crust): Don't worry, the coldness isn't a game, it is really important!
• - 4 large eggs (the base for a creamy custard): I always opt for free-range eggs when I can.
• - ¾ cup granulated sugar (adjust to your sweetness preference): Start with this amount, and taste the custard before baking to adjust.
• - 1 teaspoon vanilla extract (for a delicious flavor boost): The real vanilla always elevates a dessert, but it's an optional ingredient, you can also use vanilla extract.
• - 1 cup apricot jam (the star of the show!): Look for a good quality apricot jam, it makes all the difference.
• - 1 ½ cups fresh apricots, pitted and halved (fresh apricots are best but you can use frozen): Frozen apricots will work well. Just ensure they're completely thawed and drained before using.
• - Optional: A sprinkle of powdered sugar for dusting (after baking, to add a touch of elegance): A light dusting adds a touch of sweetness and elegance to the finished tart.

Instructions:

1. 1. Making the crust: This is always my favorite part, the satisfying crumble of butter and flour. In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry blender (or your fingers if you're feeling adventurous, just make sure not to overwork it!) to cut the butter into the flour until the mixture resembles coarse crumbs. Slowly add the ice water, a tablespoon at a time, mixing gently until the dough just comes together. Do not overmix! Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes. This chilling time helps to relax the gluten and keeps the crust flaky.
2. 2. Rolling and baking the crust: Once chilled, roll out the dough on a lightly floured surface to about ⅛ inch thickness. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim any excess dough and prick the bottom of the crust with a fork to prevent it from puffing up during baking. I often add small ceramic baking beans or dried rice to the crust to stop it from bubbling up. I actually learned this trick from a friend who works at a bakery - baking beans are life savers! I would recommend that you try it!
3. 3. Blind baking the crust: This step is crucial for ensuring a crispy crust. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until the crust is lightly golden. This extra step ensures your crust is both crisp and golden on the outside, a beautiful backdrop for the delicious filling that we will introduce in the coming steps.
4. 4. Making the custard: In a medium bowl, whisk together the eggs, sugar, and vanilla extract until well combined. This step is pretty easy, but make sure you whisk really well to incorporate air into the mixture. Believe it or not, air creates a smoother custard texture!
5. 5. Assembling the tart: Spread a thin layer of apricot jam evenly over the baked crust. I use a small spatula, or the back of a spoon to make sure that it is spread evenly. Then, arrange the apricot halves on top of the jam, cut side up. Pour the custard mixture over the apricots, making sure to fill all the gaps.
6. 6. Baking the tart: Bake the tart in the same preheated oven at 375°F (190°C) for 30-35 minutes, or until the custard is set and golden brown. The custard is set when it's no longer jiggly in the center. This is one of those moments where you need to keep an eye on it. Every oven is slightly different, so the baking time might vary. Don't be afraid to check it after 30 minutes. Once it's baked, let it cool completely on a wire rack before serving.
7. 7. Cooling and serving: Once cooled, this is the most important step of all, because if you serve it too soon it might not be fully set and then it's not nice! But if you're patient and let the custard cool completely, then it'll set beautifully and you'll have a perfect texture.
8. 8. Final touches: Once the tart is completely cooled, you can gently remove it from the tart pan. Now, this is optional, but I love adding a dusting of powdered sugar on top for a touch of sweetness and visual appeal. This is where the artistry comes in and it's worth investing some time here!
9. 9. Serving suggestions: Serve your Apricot Custard Tart chilled or at room temperature, perfect for a summer afternoon or as a delightful end to a special meal. It's also fantastic with a scoop of vanilla ice cream or a dollop of whipped cream, but honestly, it's delicious all on its own. It's one of those desserts that’s best shared with loved ones, creating new memories around the table.
10. 10. Storage: If you have any leftovers (unlikely!), store the tart in an airtight container in the refrigerator for up to 3 days.