Tieton Apricot Tart with Basil Custard

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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.

Tieton Apricot Tart with Basil Custard in sheet pan
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

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

  • cup white sugar

  • cup cornstarch

  • 1 quart milk

  • 3 sprigs basil

  • ½ teaspoon vanilla extract

  • 15 fresh apricots, pitted and sliced

  • 1 cup apricot jam

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Press dough evenly over the bottom and 1/2 inch up the sides of a 12x16-inch tart pan or sheet pan.

  4. Bake in the preheated oven until lightly browned, about 20 minutes. Place pan on a wire rack to cool completely, about 1 hour.

  5. Whisk egg yolks, 2/3 cup sugar, and cornstarch together in a heavy-bottomed pot. Whisk in milk. Add whole basil sprigs.

  6. 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.

  7. 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.

  8. Pour cooled custard over crust; spread evenly to edges of crust with a rubber spatula. Arrange apricot slices on top.

  9. Scoop apricot jam into a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.

Nutrition Facts (per serving)

242 Calories
11g Fat
32g Carbs
5g Protein
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.

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