Apricot Tart Recipe

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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