Best 12 Apricot Hazelnut Custard Tart Recipes

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Indulge in a delightful culinary journey with our Apricot Hazelnut Custard Tart, a symphony of flavors and textures that will tantalize your taste buds. This delectable tart features a buttery, flaky crust filled with a rich and creamy custard, topped with an array of juicy apricots and crunchy hazelnuts. The harmonious blend of sweet and tart flavors, complemented by the nutty crunch, creates a truly unforgettable dessert experience.

Embark on a step-by-step guide to recreate this masterpiece in your own kitchen. Our comprehensive recipe provides detailed instructions, ensuring success for both novice and experienced bakers alike. From preparing the golden brown crust to crafting the velvety custard filling, each step is meticulously explained to guarantee a flawless tart.

Discover the secrets behind the perfect custard, achieving the ideal consistency and flavor balance. Learn how to select ripe, flavorful apricots and toast hazelnuts to enhance their natural goodness. With our expert tips and tricks, you'll be able to create a tart that will impress family and friends alike.

But that's not all! This article also features a collection of additional tantalizing recipes that will satisfy any sweet tooth. From classic favorites like Apple Crumb Pie and Chocolate Éclair to unique creations like Lavender Infused Panna Cotta and Mango Sticky Rice, there's something for everyone to savor.

Unleash your inner pastry chef and embark on a culinary adventure with our Apricot Hazelnut Custard Tart and the accompanying recipes. Let your kitchen transform into a symphony of aromas and flavors as you create these delectable treats. Indulge in the joy of baking and share the sweet moments with loved ones.

Here are our top 12 tried and tested recipes!

APRICOT CUSTARD TART



Apricot Custard Tart image

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 6 to 8 servings

Number Of Ingredients 14

13 ounces (about 5) ripe apricots
1 prebaked 9 1/2-inch tart shell, recipe follows
1 cup granulated sugar
2 large egg yolks
3/4 cup heavy cream
2 tablespoons all-purpose flour
Pinch salt
1/4 cup (1 ounce) sliced almonds
1 large egg
1 1/2 tablespoons heavy whipping cream
2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
Pinch salt
12 tablespoons (1 1/2 sticks) cold unsalted butter

Steps:

  • Preheat the oven to 325 degrees F.
  • Slice the apricots 3/4-inch thick, discarding the pits. Place the apricots in the prebaked tart shell in a decorative pattern. Set aside.
  • Combine the sugar, egg yolks, and cream in a medium mixing bowl. Whisk until combined. Stir in the flour and salt. Carefully pour the creamy mixture over the apricots.
  • Sprinkle the almonds over the top of the tart. Bake until the custard is almost completely set, about 35 to 40 minutes. Serve slightly warm or at room temperature.
  • In a small bowl, mix the egg and cream together. Set aside.
  • In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until it is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry looking. It will still be loose and crumbly at this point.
  • Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
  • Roll out dough and fit it into a 9 1/2-inch tart shell. Prebake the shell in a preheated 325 degree F oven until golden brown, about 15 minutes
  • Yield: 1 (9 1/2-inch) tart shell

APRICOT CUSTARD TART



Apricot Custard Tart image

Categories     Milk/Cream     Food Processor     Fruit     Dessert     Bake     Apricot     Brandy     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 Servings

Number Of Ingredients 15

Crust
1 1/2 cups all purpose flour
1/3 cup (packed) golden brown sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 1/2 teaspoons vanilla extract
3 tablespoons (about) ice water
Filling
1/2 cup whipping cream
1/4 cup plus 3 tablespoons sugar
2 tablespoons all purpose flour
2 tablespoons brandy
2 large egg yolks
2 1/2 teaspoons vanilla extract
1 1/4 pounds firm but ripe apricots (about 10 large), quartered, pitted

Steps:

  • For crust
  • Blend flour, sugar and salt in processor 5 seconds. Add butter; cut in using on/off turns until mixture resembles coarse meal. Mix in vanilla and and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; chill until firm, at least 2 hours and up to 1 day.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Gently press dough into pan; trim excess dough. Freeze crust 30 minutes.
  • Place tart pan on baking sheet. Bake crust until light golden, piercing with toothpick if crust bubbles, about 25 minutes (crust may shrink slightly). Cool crust on sheet. Maintain oven temperature.
  • For filling:
  • Combine cream, 1/4 cup sugar, flour, brandy, yolks and vanilla in processor; blend until smooth. Arrange apricot quarters cut side down in prepared crust. Pour custard over. Sprinkle with remaining 3 tablespoons sugar.
  • Bake tart on baking sheet until apricots are tender and filling is puffed and set, about 30 minutes. Cool tart on rack to room temperature, about 2 hours.
  • Push pan bottom up to free tart from pan. Cut tart into wedges and serve.

HAZELNUT CUSTARDS



Hazelnut Custards image

Provided by Food Network

Categories     dessert

Yield 4 to 6 servings

Number Of Ingredients 7

4 ounces blanched hazelnuts nuts, toasted and skins removed
2 1/2 cups heavy cream
1/2 cup sugar
1 large egg
4 large egg yolks
2 tablespoons Frangelico (hazelnut liqueur)
1 small block of semisweet chocolate, for shaving

Steps:

  • In a mortar and pestle or a food processor, pound the hazelnuts until finely ground.
  • In a medium heavy saucepan, bring the cream to a boil over medium high heat (watch carefully that it does not boil over). Add the sugar and stir until it has dissolved. Stir in the hazelnuts, bring back up to the boil and remove from the heat. Cool the mixture almost to room temperature. Preheat the oven to 350 degrees. In a large mixing bowl, beat the egg and the egg yolks together until evenly blended. Slowly pour the cream mixture in, stirring all the time, until absorbed. Add the Frangelico and then strain the mixture through a fine sieve into a large measuring cup with a lip, pressing hard against the mesh to extract all the flavor from the nuts. Pour the custard mixture into twelve 2 ounce ramekins and arrange them in a large roasting pan. Pour a little boiling water in the base of the pan, to come about halfway up the sides of the little custard pots. Bake on the middle rack until the custards are set in the center, about 35 minutes. Remove from the pan and cool to room temperature, then chill for at least 1 hour. Serve 2 or 3 little custards per person and, using a vegetable peeler, shave a few small curls of chocolate over the top of each.

APRICOT HAZELNUT CUSTARD TART



APRICOT HAZELNUT CUSTARD TART image

Categories     Fruit     Nut     Dessert     Bake

Yield 6-8 servings

Number Of Ingredients 17

PASTRY CRUST
¾ cup flour
½ cup ground hazelnuts
¼ cup spelt flour
8 tbsp butter, frozen
Pinch of salt
Cold water
FILLING
½ cup sugar
1 tbsp flour
½ cup + 3 tbsp ground hazelnuts
2 eggs
3 tbsp whipping cream
1 tsp vanilla extract
2 tbsp butter, melted
8-10 apricots, fresh or frozen, quartered
¼ cup whole hazelnuts, roughly chopped

Steps:

  • FOR THE PASTRY CRUST: Preheat oven to 375°F / 190°C. In a large bowl, combine flours, ground hazelnuts and salt. Grate frozen butter into flour mixture. Add cold water tablespoon by tablespoon, stirring with a fork after each addition, until dough forms (stop adding water before all of the flour mixture sticks to the ball of dough that has formed). Knead lightly until all flour is combined - you should still see lighter spots of butter though (when the dough bakes, these spots of butter will melt and create flaky layers of pastry). Roll out the dough to ½ cm thickness. Cover bottom of tart pan (with removable bottom) and blind bake the tart crust at 375°F / 190°C for 10 minutes, removing the weights after 7 minutes. Remove from oven and let cool while preparing the filling. FOR THE FILLING: Preheat oven to 375°F / 190°C. In a medium-sized bowl, combine sugar, flour and ½ cup ground hazelnuts. Beat in with a whisk eggs, whipping cream, vanilla and butter. Sprinkle 3 tbsp of ground hazelnuts on the pre-baked tart crust. Place quartered apricots on the ground hazelnuts. Pour custard over apricots, sprinkle with chopped hazelnuts. Bake for 30-45 minutes until golden brown and custard is firm.

APRICOT CUSTARD TART



Apricot Custard Tart image

This is a very light dessert and the recipe is very versatile in as much as being able to use a variety of different fruit, though stone fruit seems to work best - apricots, peaches, nectarines etc. And the glaze gives the fruit shine! The preparation time does not include the time it takes to make the pastry or flan case. The only cooking time is the time it takes for the flan case to bake and to make the custard and the glaze - so I've allowed 45 minutes in total.

Provided by Karin...

Categories     Dessert

Time 1h5m

Yield 1 gorgeous Apricot Custard Tart

Number Of Ingredients 16

12 (3 cup) ounces all-purpose flour
1/2 teaspoon salt
1 tablespoon icing sugar
4 ounces butter
3 ounces lard
1 dash lemon juice
9 teaspoons water
3 eggs
3 ounces caster sugar
3 tablespoons flour
3/4 pint milk
3 drops vanilla extract
3 (15 ounce) cans apricot halves (or other)
3 teaspoons arrowroot
1/2 pint fruit juice
2 tablespoons apricot brandy

Steps:

  • Make the pastry in the usual way.
  • Roll pastry out and line an 11" shallow, fluted flan tin (with a removable base).
  • Line with either foil or greaseproof paper, and baking beans or rice.
  • Bake'blind' for 25 minutes@ 400'F (Gas mark 6)-to dry the base of the flan case.
  • Remove from the oven and leave to cool.
  • TO MAKE THE CUSTARD: blend together the eggs, sugar and flour.
  • Boil the milk and pour onto the egg mixture.
  • Stir well, and return to to the pan bringing to the boil and simmering for 2-3 minutes until thick.
  • Remove from the heat and stir frequently to avoid a skin forming.
  • Add the vanilla extract.
  • Allow the custard to cool then spread it onto the base of the flan case.
  • Drain the fruit and arrange on top of the custard.
  • Put the arrowroot in a pan, blend in the fruit juice and simmer until thick.
  • Stir in the apricot brandy.
  • Spoon or brush the arrowroot glaze over the fruit and leave until set.

EVERYDAY APRICOT TART



Everyday Apricot Tart image

A blanket of ripe apricots makes this dessert extra alluring. For ease, make the filling and tart shell in advance; store separately. Once assembled, refrigerate up to 3 hours.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 11

1/3 cup cornstarch
5 large egg yolks
2 cups whole milk
1/3 cup honey
1 1/4 cups all-purpose flour (spooned and leveled)
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water
5 apricots (about 3/4 pound), pitted and sliced
2 tablespoons apricot jam

Steps:

  • Make filling: Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together cornstarch and egg yolks. Whisk in milk and honey until cornstarch is dissolved. 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).
  • Preheat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and butter; pulse until mixture resembles coarse meal. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 tablespoons ice water). Do not overmix.
  • Press dough evenly into a 9-inch removable-bottom tart pan, starting with the sides. Freeze until firm, 15 to 20 minutes. Prick dough all over with a fork. Bake until golden, pressing down with a spoon if the tart shell puffs, 35 to 40 minutes. Let cool completely. (To store, keep at room temperature, up to 1 day.)
  • Whisk chilled pudding until smooth; spread in cooled tart shell, and top with apricots. 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.

Nutrition Facts : Calories 349 g, Fat 17 g, Fiber 1 g, Protein 6 g

APRICOT TARTS



Apricot Tarts image

These tiny tarts are an extra-special dessert for any holiday or occasion. We love the fruity and nutty flavor. -Phyllis Hickey, Bedford, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
APRICOT FILLING:
3/4 cup finely chopped dried apricots
3/4 cup water
1/3 cup chopped pecans
1/4 cup sugar
2 tablespoons orange marmalade
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
TOPPING:
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
1/2 cup confectioners' sugar

Steps:

  • In a small bowl, beat the butter, cream cheese and flour until blended. Cover and refrigerate for 1 hour. , For filling, in a small saucepan, bring apricots and water to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain. Add the pecans, sugar, marmalade, cinnamon and cloves; set aside., Shape dough into 24 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon filling into cups. , Bake at 350° for 25-30 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For topping, in a small bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spoon a dollop onto each tart. Store in the refrigerator.

Nutrition Facts : Calories 117 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

VERLET'S APRICOT TART



Verlet's Apricot Tart image

Provided by Patricia Wells

Categories     Dessert     Bake     Picnic     Apricot     Summer     Party     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 17

For pastry
8 tablespoons (4 ounces; 12 g) unsalted butter, melted and cooled
1/2 cup (100 g) sugar
1/4 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1 1/4 cups plus 1 tablespoon (180 g) unbleached all-purpose flour
2 tablespoons finely ground unblanched almonds
For filling
1/2 cup (25 cl) crème fraîche or heavy (whipping) cream
1 large egg lightly beaten
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 tablespoons full-flavored honey, such as lavender
1 tablespoon superfine flour, such as Wondra
About 1 1/2 pounds (750 g) fresh apricots, pitted and halved (do not peel)
Confectioners' sugar, for garnish

Steps:

  • Preheat the oven to 350°F (175°C).
  • Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.
  • Make the pastry:
  • In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.
  • Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)
  • Meanwhile make the filling:
  • In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Whisk in the flour.
  • Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.
  • Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. The apricots will shrivel slightly. Remove from the oven and immediately sprinkle with confectioners' sugar. Place the tart on a rack to cool. Sprinkle again with confectioners' sugar just before serving.

HAZELNUT FRANGIPANE TART WITH APRICOTS



Hazelnut Frangipane Tart with Apricots image

Categories     Side     Bake     Apricot     Hazelnut

Yield makes one 9-inch tart

Number Of Ingredients 14

Pâte Sablée (page 332)
1/3 cup plus 2 tablespoons hazelnuts, toasted, skinned, and coarsely chopped (see page 343)
2 tablespoons all-purpose flour
1/4 teaspoon coarse salt
4 tablespoons unsalted butter, room temperature
1/3 cup granulated sugar
1 large egg
4 just-ripe apricots
1/2 cup heavy cream
1/4 cup confectioners' sugar
1/4 teaspoon pure vanilla extract
3/4 cup crème fraîche
3 tablespoons apricot jam
1 tablespoon fresh lemon juice

Steps:

  • Press dough into bottom and up sides of a 9-inch round tart pan with removable bottom, about 1/4 inch thick. Patch, if necessary. Trim excess dough flush with rim. Refrigerate or freeze until firm, about 30 minutes.
  • Preheat oven to 350°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 20 minutes. Rotate shell, and remove parchment and weights. Bake until bottom is crisp and lightly golden, 10 to 15 minutes more. Let cool on a wire rack 10 minutes. Reduce heat to 325°F.
  • Pulse 1/3 cup hazelnuts in a food processor until finely ground. Stir together ground hazelnuts, flour, and salt. With an electric mixer, beat butter and granulated sugar until pale and creamy, 3 to 5 minutes. Beat in egg. Add hazelnut mixture, and beat until just combined. Frangipane can be refrigerated in an airtight container up to 1 week.
  • Spoon frangipane into tart shell, and smooth with an offset spatula. Let stand 10 minutes. Bake until set, about 15 minutes. If edges brown too quickly, cover with a foil ring (see page 324). Transfer to a wire rack and let cool.
  • Peel apricots (see page 343); cut in half, and remove pits. Just before serving, beat cream with confectioners' sugar and vanilla until soft peaks form; whisk in crème fraîche. Spread over frangipane. Arrange 7 apricot halves, cut side down, around edge. Cut remaining apricot half into thirds and arrange in center.
  • Heat jam in a saucepan over medium-low until loose. Stir in lemon juice, and let cool for 5 or 10 minutes. Strain through a sieve; discard solids. Brush strained jam over apricots, and spoon remaining glaze over cream. Sprinkle remaining 2 tablespoons hazelnuts around apricots. Serve immediately.

APRICOT-HAZELNUT FRANGIPANE TART



Apricot-Hazelnut Frangipane Tart image

Spiced poached apricots top this beautiful tart, but they would be equally delightful spooned over a bowl of vanilla ice cream. Martha made this recipe on Martha Bakes episode 605.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 12-by-16-inch tart

Number Of Ingredients 16

1 bottle (750 ml) white wine, such as Pinot Grigio
1/4 cup sugar
1 vanilla bean, split and scraped
1 cinnamon stick
10 to 12 apricots (about 2 pounds), halved and pitted
2/3 cup blanched hazelnuts, toasted
1/2 cup sugar
6 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
1 large egg
1 tablespoon hazelnut liqueur (such as Frangelico)
3/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1 12-by-16-inch sheet puff pastry, thawed
1 large egg, lightly beaten
1 tablespoon heavy cream

Steps:

  • Make the poached apricots: Combine wine, 3 cups water, sugar, vanilla pod and seeds, and cinnamon stick in a large straight-sided skillet. Bring to a simmer over medium heat, stirring until sugar dissolves. Add apricots, cut-side down. Cover surface with a parchment round, and cook, simmering, until apricots are just tender, 3 to 5 minutes. Using a slotted spoon, transfer poached apricots to a small rimmed baking sheet or plate.
  • Bring poaching liquid to a boil and cook until reduced to about 3/4 cup, about 20 minutes.
  • Meanwhile, preheat oven to 400 degrees with rack in lower third of oven. Make the frangipane: Combine hazelnuts and sugar in bowl of food processor and process until finely ground. Add butter, flour, egg, liqueur, salt, and vanilla extract; process until frangipane is smooth.
  • Prepare the tart shell: Unfold puff pastry on parchment paper-lined baking sheet. Using a paring knife, lightly score a border about 1 1/2-inches in from perimeter of pastry.
  • Using tines of a fork, pierce puff pastry all over within border. Spread frangipane in an even layer within border. Arrange poached apricots on top of frangipane, cut-side down; brush lightly with poaching liquid. Combine egg and cream, then brush lightly onto puff pastry border.
  • Bake until tart is puffed and golden brown, 35 to 40 minutes. Transfer to a wire rack and brush apricots lightly with more poaching liquid. Let cool completely.

PEAR AND HAZELNUT FRANGIPANE TART



Pear and Hazelnut Frangipane Tart image

A simple and nutty fall dessert.

Categories     Gourmet     Dessert     Bake     Tart     Fall     Pear     Hazelnut     Fruit     Nut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 10 servings

Number Of Ingredients 10

1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tart shell
3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained

Steps:

  • Preheat oven to 350°F.
  • Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
  • Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
  • Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

APRICOT CUSTARD TART



Apricot Custard Tart image

I came across this recipe recently when looking for apricot recipes. I haven't make it yet but it sounds delicious and will be making it before apricot season is over. Recipe source: local newspaper which was adapted from Four-Star Desserts.

Provided by ellie_

Categories     Tarts

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 9-inch baked tart shell
5 apricots, pitted
1 cup sugar
2 egg yolks
3/4 cup whipping cream
2 tablespoons flour
1 pinch salt
1/4 cup sliced almonds

Steps:

  • Preheat oven to 325-degrees F.
  • Place baked tart shell on baking sheet. Set aside.
  • Cut apricots into wedges and arrange in tart shell.
  • In a bowl whisk together sugar, yolks and cream.
  • Stir in flour and salt. Stir to combine.
  • Pour cream/yolk mixture over apricots.
  • Sprinkle almonds over all.
  • Bake for 35-40 minutes or until custard is set.

Nutrition Facts : Calories 293.7, Fat 14.4, SaturatedFat 7.5, Cholesterol 103.7, Sodium 40, Carbohydrate 40.3, Fiber 1.1, Sugar 36.2, Protein 2.9

Tips:

  • Use fresh, ripe apricots for the best flavor. If fresh apricots are unavailable, you can use frozen or canned apricots, but be sure to drain and pat them dry before using.
  • To easily remove the pits from the apricots, cut them in half and twist the halves apart. The pit will come out easily.
  • If you don't have a food processor, you can chop the hazelnuts by hand. Just be sure to chop them finely.
  • Be sure to preheat your oven before baking the tart. This will help the crust cook evenly.
  • To prevent the crust from getting too brown, cover it with aluminum foil after 15 minutes of baking.
  • Let the tart cool completely before slicing and serving. This will help the custard to set properly.

Conclusion:

This apricot hazelnut custard tart is a delicious and elegant dessert that is perfect for any occasion. The sweet and tangy apricots, the nutty hazelnuts, and the creamy custard filling come together perfectly to create a truly unforgettable dessert. With a buttery crust and a sprinkle of powdered sugar, this tart is sure to impress your guests.

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