Description
This Apricot Custard Tart features a buttery, flaky crust filled with silky vanilla custard and topped with sweet, juicy apricots. Inspired by traditional Mediterranean flavors, this elegant yet easy dessert is perfect for summer gatherings, afternoon tea, or a comforting family treat. The balance of creamy custard and lightly tangy fruit creates a beautiful harmony in every bite.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and cubed
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 2–3 tablespoons cold water
- Pinch of salt
- 1 ½ cups (360ml) whole milk
- ½ cup (120ml) heavy cream
- ½ cup (100g) granulated sugar
- 3 large eggs
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 6–8 fresh apricots, halved and pitted
- 2 tablespoons apricot jam
- 1 tablespoon water
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, mix flour, sugar, and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing until a dough forms. Wrap and chill for 30 minutes.
- Roll out the dough and fit it into a 9-inch tart pan. Prick the base with a fork, line with parchment, and add baking weights. Blind bake for 15 minutes, remove weights, and bake for an additional 5 minutes until lightly golden.
- Heat the milk and cream in a saucepan until warm. In a separate bowl, whisk eggs, sugar, and cornstarch until smooth. Gradually whisk in the warm milk mixture, then return to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract and lemon zest.
- Pour the custard into the pre-baked crust and smooth the surface. Arrange the apricot halves cut-side up over the custard.
- Bake at 170°C (340°F) for 30–35 minutes, or until the custard is set and the apricots are tender.
- Warm the apricot jam with water and brush over the apricots to glaze. Allow the tart to cool completely before serving. Dust with powdered sugar if desired.
Notes
For best results, use ripe but firm apricots. Peaches or plums can be substituted when apricots are not in season. The tart can be made a day in advance and stored in the refrigerator. Serve chilled or at room temperature. Avoid freezing, as it may affect the custard texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg