APRICOT CUSTARD TART
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
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.
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Riad Islam
[email protected]This tart is a must-try for any apricot lover.
Safdar Khan mazari
[email protected]I love the way this tart looks. It's so elegant and perfect for a special occasion.
zain iqbal
[email protected]This tart is absolutely delicious. The apricots and custard are the perfect combination.
Abbas Gujjar
[email protected]This tart is so easy to make, even a beginner baker can do it. I highly recommend trying this recipe.
Jane Chege
[email protected]I've made this tart several times and it's always a hit. It's a great recipe to have on hand for when you need a quick and easy dessert.
Suwaiba Abdullahi Muhammad
[email protected]This tart is a great way to show off your baking skills. It's a beautiful and delicious dessert that is sure to impress your guests.
Nacher Miah
[email protected]I love that this tart can be made ahead of time. I made it the day before my party and it was still delicious the next day.
Zafar asi Cahwan
[email protected]This tart is perfect for a summer party. It's light and refreshing, and the apricots give it a beautiful pop of color.
Mamta Thapa
[email protected]I made this tart for my family and they loved it. My kids especially loved the custard filling. I will definitely be making this tart again.
Olivier Namwanje
[email protected]This tart is a bit time-consuming to make, but it's worth it. The finished product is a beautiful and delicious tart that is sure to impress your guests.
Malak Yusef
[email protected]The crust on this tart is flaky and buttery. It's the perfect crust for a fruit tart.
Rajendra Sah
[email protected]I love the combination of the apricots and custard in this tart. The apricots are sweet and tangy, and the custard is creamy and rich. The two flavors go perfectly together.
Official Rafi
[email protected]This tart is a great way to use up fresh apricots. I had a bunch of apricots that were about to go bad, so I decided to make this tart. It was a great way to use them up and the tart was delicious.
Tiwari Laxmi
[email protected]I'm not a big baker, but this tart was so easy to make. I followed the recipe exactly and it turned out perfectly. The tart was delicious and everyone loved it.
Falak Sher falak
[email protected]I made this tart for a party and it was a huge hit! Everyone loved the combination of the apricots and custard. The tart was also very easy to make. I will definitely be making this again.
bp alamin
[email protected]This apricot custard tart was a delight! The filling was perfectly creamy and the fruit was sweet and tangy. The crust was flaky and buttery. I will definitely be making this again.