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.
Provided by cheesemite
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 5h20m
Yield 24
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 32.2 g, Cholesterol 103.9 mg, Fat 11 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 119.2 mg, Sugar 16.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abir Abirhasan
a.a72@yahoo.comThis tart was a little too sweet for my taste. I would reduce the amount of sugar next time.
Irfan Bhutto
i_b93@gmail.comI'm not a fan of custard, so I made this tart without it. It was still delicious.
Md Rabbbi
rabbbi-md43@yahoo.comI had some trouble finding fresh apricots, but I was able to use canned apricots instead. The tart still turned out great.
Raheem Shoaib
raheem_shoaib72@hotmail.frThis tart is a bit pricey to make, but it's worth it for a special occasion.
McKenzie Lindokuhle
m-lindokuhle40@aol.comI made this tart for my family and they loved it! Even my picky kids ate it all up.
MD Macom
md-macom@gmail.comThis tart is perfect for a summer party. It's light and refreshing, and the flavors are amazing.
Yuda Kiku
yuda_kiku@yahoo.comI love the combination of apricots and basil. They really complement each other well.
Toma Saha
toma73@gmail.comThis tart is so delicious! The apricots are perfectly sweet and tart, and the custard is creamy and flavorful.
Belle Watkiss
w.belle@gmail.comThis tart is absolutely stunning! I made it for a party and it was the star of the show. Everyone was asking for the recipe.
Deborah Dale
deborah-dale53@yahoo.comI'm not a baker, but I was able to make this tart without any problems. The instructions were clear and easy to follow. The tart turned out great and I'm really proud of it.
Jafar Jikamshi
jjafar64@yahoo.comThis tart was a little more work than I expected, but it was worth it. The end result was a beautiful and delicious tart that was perfect for a special occasion.
Aria Kelitson
k.aria3@yahoo.comI'm not a huge fan of basil, but I decided to give this tart a try anyway. I'm so glad I did! The basil flavor is very subtle and it really complements the apricots and custard. This tart is definitely a keeper.
Onalerona Selebano
onalerona.selebano@gmail.comThis tart is a great way to use up fresh apricots. I had a bunch of them from my tree and this was the perfect way to use them. The tart was delicious and everyone loved it.
Darius Camacho
camacho.d44@hotmail.comI've made this tart several times now and it's always a hit! The flavors are so well-balanced and the crust is always perfectly flaky. My friends and family rave about it every time I make it.
Selina Owusua
os23@yahoo.comThis apricot tart was a delightful surprise! The combination of sweet apricots, creamy basil custard, and flaky crust was simply heavenly. I especially loved the hint of basil in the custard, which added a unique and refreshing flavor.