Apricot Tart Recipe

Enjoy Apricots in an Easy, No-Bake Tart

This Summer, I'm all about apricots. Normally I eat more plums than apricots, but after tasting the best apricot of my life, I can't stop eating them! The soft, sweet fruit is ideal for enjoying out of hand, but it's also wonderful in dessert preparations like this easy tart. It's a no-bake tart with a pistachio-shortbread crust and honey custard. Although this tart is simple to make, the custard needs time to set, so get started on it a couple of hours before you make it. Ready for the recipe? Here it is.

Apricot Tart

Apricot Tart

Apricot Tart Recipe 2011-06-23 14:29:06

Ingredients

1/3 cup cornstarch
5 large egg yolks
2 cups whole milk
1/3 cup honey
5 ounces shortbread cookies, broken
3 ounces shelled unsalted pistachios (2/3 cup)
1/4 cup sugar
1/2 teaspoon coarse salt
2 ounces (4 tablespoons) unsalted butter, melted
5 apricots (about 3/4 pound), pitted and sliced
2 tablespoons apricot jam

Directions

  1. Make the filling: Place a fine-mesh sieve over a medium bowl.
  2. In a medium saucepan, off heat, whisk together cornstarch and egg yolks. Whisk in milk and honey until cornstarch is dissolved.
  3. Whisking constantly, cook over medium until the first large bubble sputters. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Press plastic wrap on surface of pudding; refrigerate 3 hours (or up to 3 days).
  4. Make the crust: Preheat oven to 350 degrees.
  5. Pulse cookies in a food processor until crumbs form. (You should have 1 cup.) Process with pistachios, sugar, and salt, until fine crumbs form. Add butter, and process until mixture holds together.
  6. Press crumb mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom.
  7. Refrigerate for 15 minutes. Bake until golden brown, 17 to 20 minutes. Transfer to a wire rack, and let cool.
  8. Whisk chilled pudding until smooth; spread in cooled tart shell, and top with apricots.
  9. In a small saucepan, heat jam over medium-low until liquefied; gently brush apricots with jam. Refrigerate tart in pan 1 hour (or up to 3 hours); unmold just before serving.

Serves 8.

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