Preparation time: 1 hour 45 min.
A traditional recipe from the Provence, Tarte aux Abricots à la Crème d’Amande, a delicious and light apricot tart. The intense flavour of apricots combines well with an old-time favourite – baked custard.
- 1 sweet shortcrust pastry for a 10 inch (25 cm) tart pan with removable bottom, for ingredients click here
- 3/4 cups (170 g) dried apricots
- 1 strip of lemon rind
- 3/4 cups (180 ml) heavy cream
- 1 cinnamon stick
- 3 large eggs
- 2 Tbsp sugar
- finely grated zest of 1 lemon
- 3 Tbsp sliced almonds, lightly toasted
- 1 tsp Vanilla extract
First I prepare the sweet shortcrust pastry and let it rest in the fridge – you find the recipe here.
Place dried apricots and lemon rind in a small bowl. Add boiling water to cover apricots and let them soak for at least 30 minutes.
Preheat the oven to 375°F (190°C) for about 10 minutes.
Roll out pastry onto the bottom and sides of a 10 inch (25 cm) pie pan with removable bottom. Line it with baking paper and weigh it down with ceramic pastry weights or beans. Bake it blind on oven’s middle shelf for about 30 minutes or until pastry starts to look golden brown all over. When done remove from oven and set aside. Remove baking paper and weights right away. Be careful, they are very hot. Allow to cool.
In the meantime put almonds in a small saucepan and toast them over medium-high heat until they start getting golden. Remove from heat and scatter them over a kitchen towel. Let them cool.
Start making the custard. Put cream with the cinnamon in a small saucepan and bring to an almost boil. Remove saucepan from the heat, cover and let cinnamon infuse for about 5 minutes.
Beat the eggs with the sugar and lemon zest until light and fluffy. Pour cinnamon-cream infusion through a sieve and discard cinnamon. Add infusion to the egg-sugar mix. Add the vanilla. Whip it gently a couple of times until smooth. Set aside.
Remove apricots from water and drain them well. Pat them dry with paper towels. Discard lemon rind. Chop apricots coarsely and scatter them over the baked shortcrust pastry. Pour egg-cream mixture gently over the apricots. Sprinkle almonds on top.
Bake in a 325°F (160°C) oven for about 30 minutes or until the custard is set.
Let apricot custard tart cool for at least 30 minutes. When you are ready to serve you remove the tart pan rim.