Apricot custard tart recipe

About apricot custard tart

Apricot custard tart has a gentle sweetness of custard sauce and crispy pie crust that goes well with a little sour apricots.  Although I used to make tart with almond cream a lot, nowadays I often make tart with custard-based sauce.  The custard-based one has a simple and nostalgic taste of mom’s cooking.　

Canned apricots are convenient to use at any time of the year. However, when you have fresh apricots, you can use them after removing the karnels.  I use canned apricots for this recipe, but other fruits such as pears, bananas, and cherries are also delicious.

You can make the pie dough with a food processor, and the sauce is just mixed, so it’s very easy. However, there are some points to note, so I will explain them next.

Recipe Tips

You can quickly make a pie dough using a food processor.  But you need to wrap it in plastic film and let it rest in the refrigerator for at least a couple of hours.  If possible, let it rest overnight. Rolling out the dough with a rolling pin and laying it in a mold can be difficult if you are not used to it.  If the dough becomes soft and unwieldy, cool it in the refrigerator again. Be sure to leave a little dough for repair the pie crust.  I found a good website for how to line a tart pan. Please refer to the link below.

Bake only the pie pastry first, then add the filling and bake again. After baking the pie pastry, check if there are any holes and cracks. If you find holes or cracks, repair them with the remaining dough and then add the filling. If there are holes or cracks, the filling will leak and you can not remove it from the tart pan, or the pie pastry will become damp and the texture will deteriorate.  

When using canned fruits, drain them well and wipe off excess syrup with a paper towel before using. 

Apply apricot jam to the finish, but if you use it after straining the jam, the finish will be beautiful.

Print Recipe

Apricot custard tart

Apricot custard tart has a gentle sweetness of custard sauce and crispy pie crust that goes well with sour apricots. The custard-based sauce tart has a simple and nostalgic taste.

Prep Time20 minutes mins

Cook Time40 minutes mins

Resting time & cooling time5 hours hrs

Total Time6 hours hrs

Course: Dessert, tart

Cuisine: European

Keyword: Apricot custard tart, tart

Servings: 6 people

Author: okawarishitene staff

Equipment

• 21 diameter tart pan with removable bottom
• pie weights or dried beans

Ingredients

• 120 gram All purpose flour
• 85 gram Very cold butter (cut into cubes)
• 1/6 teaspoon Salt
• 1/3 teaspoon Fine granulated sugar
• 1 teaspoon Cold water
• 1 Canned apricot in light syrup (420g)
• 3 Eggs
• 60 gram Fine granulated sugar
• a little Vanilla extract or vanilla beans paste
• 250 ml Fresh cream
• Appropriate amount Apricot jam (strained)
• Appropriate amount Extra butter to coat tart pan

Instructions

• Drain the apricot and wipe the syrup from the apricots with a paper towel.
  
• Make a pie dough : put flour, salt, fine granulated sugar in a food processor and pulse until mixed.  Add cold butter and process until it resembles coarse sand. Then add water and pulse until dough comes together. 
  
• Wrap the dough with cling film. Let the dough rest in the fridge for at least 2 – 3 hours. If possible, let it rest overnight.
  
• Lightly coat the tart pan with butter and keep it in the fridge until required. Remove the pie dough from the refrigerator and leave it until it is slightly soft.

  Place the dough between cling film or parchment paper and roll it out to approx. 25 – 26 cm diameter with a rolling pin. The dough thickness will be 3 mm.  Wrap the dough around the rolling pin, rewind it, starting from the front of the tart pan, and cover the whole tart pan.  Press the dough against the bottom and side of the tart pan with a finger to make it stick to the pan. 
  
• Roll the rolling pin on the edge of the tart pan to remove excess dough. Keep the excess dough in the refrigerator as it will be used to repair any cracks or holes in the tart.

  Press the dough on the inside with your fingers and adjust so that the dough is level with the edge of the pan.put it in the refrigerator and let it rest for about an hour. 
  
• Preheat the oven at 200C = 392F.  Put parchment paper or aluminum foil on the dough, put a weight on it, and bake for about 20 minutes. Remove the weight along with the parchment paper, lower the oven to 180C = 356F degrees and bake for another 8 minutes.

  Then apply half of the beaten egg to the inside with a brush, and bake for another 2-3 minutes. Remove it from oven and cool on a wire rack. (keep the tart shell in the tart pan.)
  
• While the tart shell is cooling, make the filling. Put fresh cream (250ml) in a microwave safe cup and heat until just before boiling. Put 2 eggs and the remaining beaten egg in a bowl. (It should be two and a half eggs in total). Then add sugar and vanilla extract or beans paste and mix well with a whisk. Add fresh cream and mix well.
  
• Place the apricots on top of the tart shell.  Strain the filling and pour it into tart shell. (If the filling is left over, put it in ramekin and bake it when baking the tart.)Bake at 180 C =356F for 30 ~ 40 minutes or until the centre is firm. 
  
• Remove the tart from oven and cool on the wire rack.  When the heat is removed, apply the strained apricot jam on the top surface with a brush.
  

Notes

The baked day is the most delicious. If there is any leftover, place in a container with a lid, store in the refrigerator and eat as soon as possible.

It’s delicious so please try it.　If you like to see other tart recipes, click the links below.

Thank you for reading and Bon Appetit!