Fresh apricot tart with basil custard filling recipe
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- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Apricot tart
An almond pastry base is topped with a basil-scented custard filling and fresh apricot slices in this fruit tart that's sure to be the highlight of any summer party.
4 people made this
- 155g plain flour
- 120g wholemeal flour
- 110g ground almonds
- 1 tablespoon caster sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 175g butter
- 3 tablespoons buttermilk
- Basil custard filling
- 10 egg yolks
- 125g caster sugar
- 85g cornflour
- 945ml milk
- 3 sprigs fresh basil
- 1/2 teaspoon vanilla extract
- 15 fresh apricots, pitted and sliced
- 325g apricot jam
MethodPrep:50min ›Cook:30min ›Extra time:4hr › Ready in:5hr20min
- Preheat oven to 180 C / Gas 4.
- Whisk plain flour, wholemeal flour, ground almonds, 1 tablespoon sugar, lemon zest and salt together in a large bowl. Rub in butter until mixture looks crumbly. Stir in buttermilk until dough comes together.
- Press pastry evenly over the bottom and 1cm up the sides of a large 30x40cm flat tin.
- Bake in the preheated oven until lightly browned, about 20 minutes. Place tin on a wire rack to cool completely, about 1 hour.
- Whisk egg yolks, 125g caster sugar and cornflour together in a heavy-bottomed pot. Whisk in milk. Add whole basil sprigs.
- 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.
- Set a sieve over a large bowl. Pour custard into the sieve; use a spatula to press it through the sieve into the bowl. Whisk vanilla extract into the custard. Press a piece of cling film directly onto the surface. Refrigerate until cold, about 3 hours.
- Pour cooled custard over the pastry base; spread evenly to edges of with a spatula. Arrange apricot slices on top.
- Scoop apricot jam into a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.
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Fresh apricot tart with basil custard filling recipe - Recipes
I bought a large quantity of the plumpest, nicest-looking apricots in Costco the other day and realizing I couldn’t eat them fast enough before they became overripe, I decided to make an open tart after finding some puff pastry lurking in the back of my freezer.
It was a toss-up between apricots or the very ripe pears I bought at the same time the apricots won because the pears were a bit too ripe and the apricots were so sunshiny-looking and anyway, apricots create an incredibly luscious and slightly tangy tart, which I love.
The addition of flaked almonds and a sprinkle of Amaretto didn’t hurt either – the whole thing only took a few minutes to prep so you can whip this up and bake it in 35 mins flat, provided that you too have some ready-made puff pastry lurking somewhere in your freezer.
On a completely different topic but every bit as sweet, here’s a pic of our tiny visitors from last summer.
As for the tart serve it warm or at room temp with a good dollop of lightly sweetened whipped cream, creme fraiche or vanilla ice cream.
There are notes at the end re alternative fillings.
EASY APRICOT TART with ALMONDS
One sheet, or 8 oz / 230g of frozen puff pastry, defrosted at room temp for 40 minutes
6 big, fat, almost-ripe apricots (or more if they’re small), rinsed and patted dry
1 tablespoon of Amaretto liqueur
3 tablespoons of fine white sugar
Pre-heat oven to 400F / 204C
Line a baking sheet with baking parchment.
Roll out the puff pastry on a lightly floured board until you have a rectangle approx 10 in x 12 in (or 25cm x 30cm).
Carefully transfer the pastry to the baking sheet and brush around the edges with a little egg white and then fold them in 1 inch / 2.5cm to raise the edge. This will puff up and prevent the filling from leaking.
Slice the apricots into 6 wedges each and pack them into the center of the pastry with the skin down and the cut edges uppermost.
Brush the pastry edges once more with beaten egg white.
Scatter the flaked almonds over the apricots then sprinkle over the Amaretto.
Sprinkle the sugar over everything, including the pastry edges.
Bake in the center of the pre-heated oven for 30 minutes or until the pastry is puffed and golden and the fruit has started to brown at the edges.
Cool on a rack until its just warm or room temp – best eaten right away.
This would work really well with other stone fruits such as peaches, nectarines or plums and I plan to try it with fresh figs, honey and thyme once purple figs are available up here in the mountains, so stay tuned for a fabulous fresh fig version over the coming weeks!
Desserts with a Secret Ingredient: Fresh Herbs
Don't let basil custard scare you off topped with roasted apricots, it makes for a gorgeous tart. The tender crust adds to the savory-sweet nature of this dessert.
These delicious summery fruit crumbles are served in individual cast-iron dishes and topped with a crisp, buttery streusel topping. The thyme lends complexity between the sugary nectarines and topping.
This refreshing dessert comes courtesy of Sophie Dahl, author of Very Fond of Food. With fresh, bright flavors, it's a perfect way to end a steamy summer day.
The sauce is a zesty complement to the tart's rich chocolate filling, which, because it's bittersweet, will be sure to cure even the most stubborn chocolate craving. It's your chocolate binge given a seriously classy makeover.
Give pound cake an extra ounce of flavor that's just right for spring. These individual desserts are enhanced by flecks of lemon thyme, an alternative to the classic herb.
The bright combination of cucumber, lime, and mint makes these mini desserts decidedly summery, while the gin makes them decidedly adult. To prevent the pops from melting too quickly, gelatin is added to the mixture.
Fruit salad gets an aromatic upgrade with homemade lemon- and thyme-infused simple syrup that&rsquos drizzled over fresh bits of cantaloupe, honeydew melon, seedless watermelon, and blueberries. When you've had a big dinner but still want something sweet, turn to this refreshing dessert!
This recipe from Curtis Stone celebrates the bright flavors of spring and early summer &mdash tart rhubarb, sweet strawberry, and earthy rosemary. Olive oil gives the cake a wonderfully moist texture and the compote can be served hot or cold.
This refreshing frozen dessert comes together quickly after only a few minutes in blender and a few hours in your freezer. Fresh mint brings out the sweetness in honeydew for a seemingly indulgent treat that's shockingly low in calories.
Created by Top Chef winner, Kristen Kish, this recipe has you cook honey to give it a deeper flavor it's key in her fantastic custard, which she serves in jars topped with fresh fruit. Garnish with fresh mint for an extra pop of color and flavor.
Clean, fresh, and icy-cold, this bracing tarragon-infused grapefruit sorbet is a perfect way to lift flagging spirits on a sultry day. Garnish with grapefruit zest and tarragon sprigs, if you like.
Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip cookies with a rich, sweet-savory miso buttercream that&rsquos flecked with minced lemon verbena.
Fresh mint leaves and lime zest make for a refreshing and tangy combination &mdash the perfect match for a gingersnap cookie crust. That zing we love from gingerbread compliments the ice cream for a tangy, but smooth, result.
Thick slices of Granny Smith and Macintosh apples &mdash tossed with rosemary, honey, and cinnamon &mdash nestle beneath a rustic lattice crust. This unusual apple pie brings together both sweet and savory flavors for an impressive face lift of an old favorite.
Although the pairing may seem unusual, the sweet strawberries and licorice-flavored fennel in this dessert complement each other perfectly, and the addition of fresh vanilla bean adds depth and dimension to the dish.
Yigit Pura perfected this crisp-creamy French dessert while working at the restaurant Daniel in New York City. His updated version combines little lime meringue kisses with basil ice cream and sweet mango sorbet.
This dessert tastes every bit as wonderful as it looks. Egg yolks, sugar, and mouth-puckering lemon juice create a velvety curd that is poured into a crunchy cornmeal shell flecked with lemon zest and fresh sage.
My Foolish Custard Tart Recipe
Custard Tart is quintessentially English. And delicious. And not entirely the easiest thing to make. Felicity Cloake- she who writes so well for the Guardian, analysed a myriad of recipes and came up with her “best of“. And I agree with her on most of it. But I think for me it’s about balance. I use a sweet pastry, and a very rich custard filling. But without any additives of cinnamon or citrus. Just the barest of gratings of nutmeg in the filling.
My Custard Tart Recipe
1 teaspoon of freshly grated nutmeg
To make the pastry, mix butter into the flour with a pinch of salt until it resembles breadcrumbs. I use my Kenwood for this. Add the sugar, egg and milk and bring together to form a dough. Wrap in Greaseproof paper and refrigerate.
On a lightly floured surface, roll the pastry out and use it to line a 20cm tart tin, leave 2cm of pastry hanging over the edge. Chill for at least 30 mins, with the baking beans inserted.
Heat oven to 150 o C fan. Bake blind for 20 mins, then remove the beans and continue to cook for a further 10 mins until the base is golden with no hint of dampness. Remove from oven and reduce the temperature to 120 o C.
Bring the cream, milk, vanilla pod, and the small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale using the whisk attachment then pour the hot milk and cream over, beating slowly as you go. Leave to settle in a jug.
Carefully pour the custard into the tart case, grate some more nutmeg over the top and bake for about 35 mins or until just set in the middle. A little like Brownies, you are looking for a wobble. Remove from the oven, then leave to cool completely before serving in slices with a nice cup of tea.
Yummy- but not quite right!
Of course, nothing ever goes entirely to plan. I had got a little carried away with the whisking of the tart testing part 1. And sure there were lovely ribbons in the bowl. But of course you don’t WANT bubbles in it, as you loose the gorgeous silky texture. So there had to be a round 2…..
This is the nicer custard but the “slightly” overcooked pastry… so the most successful of the two!
Perfect consistency of custard, if I do say so myself!
Rustic Blueberry Tart
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Blueberries shine in this simple, delicious tart. The dough comes together quickly and is rolled out on a piece of parchment paper to keep it from sticking to the counter. Pile blueberries mixed with a bit of sugar and lemon zest into the center of the dough and fold up the sides—no pie plate needed. Transfer the whole thing, parchment and all, to a baking sheet in the oven, and in about an hour you’ll have a juicy, bubbling blueberry tart.
Special equipment: You’ll need a pastry brush for this recipe.
- 1 Whisk together the flour, sugar, and salt in a medium bowl. Add the butter and toss until coated. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until it’s reduced to pea-size pieces, about 5 minutes.
- 2 Drizzle in 5 tablespoons of the ice water and mix just until the dough comes together, being careful not to overwork it. (Add an additional 1 to 2 tablespoons of ice water if necessary.) Turn the dough out onto a work surface, shape it into a flat 6-inch disk (you may have to knead the dough once or twice to get all of the pieces incorporated, but don’t overwork it or it’ll become tough), and wrap it tightly with plastic wrap. Refrigerate for at least 1 hour.
For the filling and baking:
- 1 Heat the oven to 400°F and place a rack in the middle. Place a baking sheet on the rack while the oven is heating. Fill a small bowl with water and set it aside.
- 2 Remove the dough from the refrigerator and let it sit at room temperature until slightly softened, about 5 minutes.
- 3 Cut 1 (14-inch-long) piece of parchment paper. Place it on a work surface and dust it lightly with flour. Remove the dough from the plastic wrap, place it on the parchment, and dust it lightly with flour. Evenly roll out the dough into a 12-inch circle, repairing any cracks around the edges. Transfer the dough and parchment to a second baking sheet and refrigerate until firm, about 20 minutes.
- 4 When the dough is ready, place the sugar, cornstarch, lemon zest, and salt in a large bowl and whisk to combine. Add the blueberries and lemon juice and gently fold to coat the berries.
- 5 Pile the blueberries in the center of the dough, leaving a 2-1/2-inch border. Fold the edges of the dough over the blueberries, leaving a 1/2 inch of space between the fold of the dough and the edge of the filling. Pleat the dough about every 2 inches as you go, and repair any rips (make sure to seal any holes in the dough, or the juices will escape and burn while the tart bakes). Gently push the blueberries down to slightly flatten.
- 6 Brush the pastry edge lightly with water and sprinkle it with the coarse sugar, if using. Remove the hot baking sheet from the oven and transfer the tart and parchment onto it. Bake until the pastry is golden and the blueberry juices are bubbling, about 35 to 40 minutes.
- 7 Remove from the oven and let the tart cool on the baking sheet on a wire rack for about 10 minutes. Remove the tart and parchment from the baking sheet and return them to the wire rack to cool, about 20 minutes. Before serving, remove the parchment.
Chocolate Tart Recipe
I found this chocolate tart recipe in the same "blue-haired-twenty-plus-year-old-cookbook" (that my grandma gave me). It's my dusty treasure of a cookbook.
This recipe is part of my amaretto recipes collection and sits in my tart recipes section. But it started this way.
Our friends invited us to dinner. They requested we bring a "small chocolate dessert". Now what does that mean exactly? Is "small" a Hershey's Kiss? Or was this a request for something other than a HUGE 4 layer chocolate torte? Although I would have loved to remake the simple Chocolate Torte Recipe , I thought putting these in the small tart pans made this a "small chocolate dessert."
This chocolate tart recipe is for a standard tart pan. But it turned out perfect in the little tart pans. I got 7 tarts from it.
If you don't have amaretto - no worries! (see the substitutions section below.) And if you are thinking of buying some - GO! I have tons of amaretto recipes on my site. And your bottle will get plenty of use here!
MALVA MILK TART PUDDING
“I made this malva milk tart pudding. For me it’s best eaten cold. Very yummy!!
Change pots after heating milk. If a crust is created at the bottom of the pot from the milk when mixing, it will make the milk tart lumpy. Enjoy.”
- 250 ml (1 cup) sugar
- 1 egg
- 15 ml (1 tablespoon) soft butter
- 60 ml (4 tablespoons) smooth apricot jam
- 250 ml (1 cup) full cream milk
- 10 ml (2 teaspoons) vinegar
- 10 ml (2 teaspoons) vanilla essence
- 125 g (1 cup) cake flour
- 5 ml (1 teaspoon) bicarbonate of soda
- 125 ml fresh cream
- 20 g butter
- 60 ml (4 tablespoons) sugar
- 30 ml (2 tablespoons) water
- Milk tart layer:
- 1 125 ml (4½ cups) full cream milk
- 188 ml (¾ cup) sugar
- 3 eggs
- 38 ml (2½ tablespoons) cake flour
- 38 ml (2½ tablespoons) Maizena
- 5 ml (1 teaspoon) vanilla essence
- 5 ml (1 teaspoon) butter
Preheat oven to 180 °C. Beat egg, sugar, butter and jam until fluffy. Combine milk, vanilla and vinegar. Sift flour and bicarbonate of soda together and add to egg mix, alternating with milk mix. Pour into greased oven proof dish (30 x 20 cm). Cover with foil and bake for about 40 minutes until the cake is done (I removed foil the last 10 minutes of baking).
Prepare sauce by adding all ingredients to a pot and bring to boil. Pour sauce over top of cake when it comes out of oven. Set aside.
Milk tart layer:
Heat milk (do not boil) and remove from heat. Whisk egg and sugar together. Pour one ladle of milk into egg mix and mix well. Pour this into milk in one slow stream, whilst whisking well. Put back onto heat. Add Maizena and flour (mix with a little of the milk mix into paste, then add to pot). Keep whisking on heat until nice and thick. Remove from heat and add vanilla and butter and mix well. Pour this mix over malva layer and dust with cinnamon. Cover well and refrigerate until set (overnight). Serve cold or room temperature.
Recipe and photos: Dalila De Barrios Viljoen
3de foto: Martha Coetzee
Coat a 9-inch round tart pan with a removable bottom with cooking spray or similar capacity rectangular pans.
Add toasted almonds into food processor, pulse until finely ground.
Combine whole wheat pastry flour, ground almonds, sugar and salt in a food processor, pulse until well mixed.
Add butter and oil, pulse until incorporated.
Add ice water and pulse until the dough almost forms.
Turn dough out into prepared pan (it will be crumbly), spread evenly and press firmly into bottom and all the way up the sides to form a crust.
Use a fork to pierce bottom of tart.
Put crust into freezer, freeze about 10 to 15 minutes.
Bake crust until set and the edges are beginning to brown, about 15 minutes.
Let cool on wire rack for about 15 minutes.
Spread strawberry jam evenly over the bottom.
Arrange peach slices neatly over tart.
Sprinkle some sugar on top.
Put in the oven, bake for 15 to 20 minutes.
If the edges turn into too brown, half the baking, use foil paper to wrap the edges to prevent from burning.
(4 individual tarts)
In a food processor, mix flours, cheese, basil and Mrs. Dash. Cut in buttery spread. With motor running, gradually add cold water.
Form dough into a ball. Wrap in plastic and refrigerate 20 minutes.
1/2 cup whole wheat pastry flour
1/4 cup all purpose flour
3 tablespoon Parmesan cheese, grated
3/4 teaspoon fresh basil, snipped
1/4 teaspoon Mrs. Dash
4 tablespoon Earth Balance Buttery spread
1 1/2 tablespoon cold water
Remove from refrigerator and divide in quarters. Pat each dough piece into a circle. Place in tart pans. Remove overhang.
Tomato Olive Layer
Over low heat, cook olives, garlic, pepper flakes and tomatoes until most of liquid from tomatoes has evaporated.
2 garlic cloves, minced
Pinch red pepper flakes
1 1/2 cups diced red tomatoes
1/4 cup diced Kalamata olives
Beat eggs, yogurt and Mrs. Dash.
3/4 cup plain yogurt, nonfat
1/8 teaspoon Mrs. Dash
Place grated cheese on bottom of tart shell.
3 tablespoon Parmesan cheese, grated
Add tomato-olive mix.
Cover with custard filling.
Bake at 425 F. for 15 minutes.
Without removing tarts from oven, add grated cheese. Bake an additional 10 minutes until browned.
3 tablespoon Parmesan cheese, grated
THERMOMIX ® RECIPE
1. Grease and line a round 25cm fluted tart tray with baking paper and set aside. Preheat oven to 180C (fan forced).
2. For the almond pastry, place almonds in mixing bowl and mill 15 sec/speed 9, or until fine. Scrape down sides of bowl with spatula. Add flour, sugar and butter and chop 5 sec/speed 6.
3. Add egg yolk and cold water and mix 3 sec/speed 10. Bring pastry dough together on lightly floured surface or Thermomat. Form into a disc shape and wrap in Thermomat or cling wrap. Refrigerate for 30 minutes. Clean and dry mixing bowl.
4. To make the lemon custard, place lemon zest, sugar and cornflour in mixing bowl and mill 15 sec/speed 9. Scrape down sides of bowl with spatula. Add eggs and milk and heat 10 mins/90C/speed 4 or until thickened. Place in a bowl, cover surface of custard with cling wrap to prevent a skin from forming and refrigerate for 30 minutes.
5. Roll pastry dough between two sheets baking paper to 5mm thickness. Line the prepared tart tin with the pastry. Line the pastry shell with baking paper and baking beans and blind bake 15 minutes. Remove baking paper and beans and continue baking for 10 minutes or until golden. Remove tart shell from oven and cool.
6. To make the basil sugar, place basil and sugar in mixing bowl and mill 5 sec/speed 7 until fine.
7. Stir thickened cream into lemon custard and use to fill cooled tart shell. Arrange sliced strawberries over the custard and sprinkle with basil sugar. Garnish with young basil leaves and serve with thickened cream.