Desserts Pies Tarts Fruit Tart Recipes Tieton Apricot Tart with Basil Custard 5.0 (1) 1 Review 2 Photos This big dessert was made for a big picnic in Tieton, Washington from locally grown fresh apricots. Tart apricots and lightly-sweetened custard with a hint of basil layer onto a rustic whole wheat and almond crust. Store tart in refrigerator until ready to serve. Recipe by cheesemite Updated on July 11, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 50 mins Cook Time: 30 mins Additional Time: 4 hrs Total Time: 5 hrs 20 mins Servings: 24 Yield: 1 16x12-inch tart Jump to Nutrition Facts Ingredients Crust: 1 ¼ cups all-purpose flour 1 cup whole wheat flour 1 cup almond meal 1 tablespoon white sugar 1 teaspoon lemon zest ½ teaspoon salt ¾ cup butter 3 tablespoons buttermilk Filling: 10 egg yolks ⅔ cup white sugar ⅔ cup cornstarch 1 quart milk 3 sprigs basil ½ teaspoon vanilla extract 15 fresh apricots, pitted and sliced 1 cup apricot jam Directions Preheat oven to 350 degrees F (175 degrees C). Whisk all-purpose flour, whole wheat flour, almond meal, 1 tablespoon sugar, lemon zest, and salt together in a large bowl. Cut in butter with a pastry blender until mixture is in pea-sized crumbles. Stir in buttermilk until dough comes together. Press dough evenly over the bottom and 1/2 inch up the sides of a 12x16-inch tart pan or sheet pan. Bake in the preheated oven until lightly browned, about 20 minutes. Place pan on a wire rack to cool completely, about 1 hour. Whisk egg yolks, 2/3 cup sugar, and cornstarch 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 wire mesh strainer over a large bowl. Pour custard into the strainer; use a rubber spatula to press it through the strainer into the bowl. Whisk vanilla extract into the custard. Press a piece of plastic wrap directly onto the surface. Refrigerate until cold, about 3 hours. Pour cooled custard over crust; spread evenly to edges of crust with a rubber 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. I Made It Print Nutrition Facts (per serving) 242 Calories 11g Fat 32g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 242 % Daily Value * Total Fat 11g 14% Saturated Fat 5g 25% Cholesterol 104mg 35% Sodium 119mg 5% Total Carbohydrate 32g 12% Dietary Fiber 2g 6% Total Sugars 16g Protein 5g Vitamin C 4mg 19% Calcium 70mg 5% Iron 1mg 5% Potassium 170mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved