Tieton Apricot Tart with Basil Custard | Popular Recipes

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Tieton Apricot Tart with Basil Custard

"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."

Ingredients :

  • Crust:
  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup almond meal
  • 1 tablespoon white sugar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 3 tablespoons buttermilk
  • Filling:
  • 10 egg yolks
  • 2/3 cup white sugar
  • 2/3 cup cornstarch
  • 1 quart milk
  • 3 sprigs basil
  • 1/2 teaspoon vanilla extract
  • 15 fresh apricots, pitted and sliced
  • 1 cup apricot jam

Instructions :

Prep : 50M Cook : 24M Ready in : 5H20M
  • 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.

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