Apricot Tart

~Apricot Tart~

Our apricots are ripening very quickly!

We are bracing ourselves for our biggest crop ever!

Besides eating them right off the tree, we will be enjoying them in tarts, jam making, fruit and cheese boards, and tucked into salads.

Begin with a simple crust using purchased puff pastry. Place the tiniest amount of flour on a pastry board, roll out one sheet of puff pastry until it is large enough to cut around the bottom of your tart inset. Using the tart inset as a pattern cut out a circle of puff pastry and place it in the tart pan. Use the puff pastry leftovers to create a 1/2 inch border around the edge of the puff pastry. See picture below. Use a dab of cold water to adhere them. I just piece mine together, so I don't have to use another sheet of puff pastry. By placing the additional piece of puff pastry around the edge, it will prevent your tart filling from over-flowing.

Prick the bottom of the puff pastry to keep it from puffing unevenly or too high in the center. See example above. Now place it in the freezer until your filling is ready. Preheat oven to 400 degrees.

Prepare the custard filling

You will need:

20 medium apricots

1/3 Cup sugar

1 box puff pastry (you will use 1 sheet, thaw overnight in the refrigerator) put the 2nd sheet back in the freezer if you are not using it right away.

Custard:

2 eggs

1/3 cup AP (all purpose) flour

1/2 cup granulated sugar

1 cup cream

2 tablespoons vanilla or cognac (I love the flavor of cognac in custard)

pinch salt

In a medium mixing bowl, place all the custard ingredients. Whisk well to combine. Strain into a heavy saucepan such as the one below. Over medium-low heat, cook the custard until it is thick and will coat the back of a spoon and leave a track when you draw your finger across it. Remove from heat (at this point, I add 1 tablespoon butter, it is not necessary though). Place in a bowl to cool.

Prepare your apricots. Remove the pits and cut into quarters. Sprinkle with 1/3 cup sugar and set aside.

Remove puff pastry shell from freezer and spread with the custard mixture. Arrange the sugared apricots on top with their points sticking up. As pictured below. It gives the tart a rustic charm with the tips slightly charring as they bake.

Place the prepared tart on a baking sheet and bake in a 400 degree oven for 45 minutes.

Fresh from the oven!

I can hardly wait to bite into this! Apricots take on a tart flavor when baked. If you like sour candies, you will love the flavor of this tart. It's sweet and creamy with a flaky crust and a tinge of tart. What's not to love?