Made with seasonal apricots, this classic and easy dessert tart is an all-round winner that will have you craving for more.
Ingredients:
- 150g all-purpose flour
- 50g unsalted butter
- 75mL lukewarm water
- 1 pinch of salt
- 800g fresh apricots (skin and stone removed, cut in half lengthways)
- 100mL full-cream milk
- 150g cream
- 2 whole eggs
- 50g ground hazelnuts
- 120g caster sugar
- 1g ground cinnamon
Method:
- To make the shortcrust pastry, combine the all-purpose flour, unsalted butter, lukewarm water and salt together in a large mixing bowl and gently knead until the mixture forms a dough. Roll pastry out on a lightly floured workbench and use to line a 24cm loose-bottomed tart pan. Refrigerate for 30 minutes.
- Preheat the oven to 200o on bake function.
- To make the custard, combine the full cream milk, cream, whole eggs and 70g of the caster sugar in a cold medium sized pot over medium heat. Whisk constantly, bring to the boil and then simmer for approximately 2 minutes until the mixture thickens. Place aside to cool.
- Place the apricots evenly on the refrigerated dough in the tart pan.
- Combine the ground hazelnuts, ground cinnamon and 50g of the caster sugar and sprinkle evenly on top of the apricots.
- Pour the cooled custard mixture on top of the apricots in the tart pan, ensuring to not overflow the pastry.
- Place the unbaked tart in the oven for approximately 30 minutes, until the surface appears golden in colour.
- Once baked, remove from the oven and set aside to cool. Serve with whipped cream or ice-cream and enjoy on a hot summer day. En guete.
