Apricot Tart
An Original Recipe by Lorraine Elliott
Preparation time: 60 minutes plus chilling and resting time. The custard and pastry are best made a day ahead
Cooking time: 30 minutes
For pastry
- 225g/8ozs. plain flour
- 1/4 teaspoon fine salt
- 112g/4ozs. butter, softened and cubed
- 90g/3ozs. icing sugar
- 3 egg yolks
- 1 teaspoon vanilla
- 1 egg white to brush
For Custard
- 115g/4ozs. caster or superfine sugar
- 4 egg yolks
- 2 tablespoons cornflour/fine cornstarch
- 250ml/8.8flozs. cream
- 170ml/6flozs. milk
-
2 teaspoons vanilla bean paste
-
500g/1.1lbs apricots
- 1/2 cup/170g/4ozs. apricot jam
- 2 tablespoons apricot jam
- 1 tablespoon water
I used a 25cm/10inch flan tin
Step 1 - I make the pastry cream and the pastry the night before so that it has time to cool. To make the pastry, whisk the flour and salt together in a bowl and set aside. Cream the butter and sugar together for 3 minutes using a beater attachment on medium speed. Add in the egg yolks and beat to incorporate. Then mix in the flour on low speed until it starts to come together.
Step 2 - Place on a surface and knead and then roll out between two sheets of parchment to make a large flat round. Place on a baking tray and put in the fridge for 1 hour or overnight.
Step 3 - Make the custard. Whisk the sugar and egg yolks together and add the cornflour/cornstarch. In a saucepan heat the cream and milk together until almost boiling. Reduce heat to low medium and add in the egg mixture and stir to prevent it sticking to the bottom. Try not to overstir. Allow to thicken and coat the back of a spoon. It will thicken further on cooling.
Thermomix directions: I prefer making custard in the Thermomix as it produces the silkiest custard and you don't have to stand there stirring. Place the sugar, egg yolks, cornflour, cream, milk and vanilla in the bowl and set to 7 minutes, 90C speed #4 and set to go. Cover the surface with cling film to prevent a skin forming and allow to cool, then place in the fridge.
Step 4 - Take the pastry out of the fridge and gently remove the parchment and dust with flour on both sides. I take the removable tart base and cut around it and then place the pastry on the base. Then I cut out strips to make the sides of the tart and place them around it. At this stage the pastry will be softer and you can press the pastry together to seal. You don't want any gaps so that the custard leaks.
Step 5 - Trim the sides so that they are flush with the top of the tin. Dock holes with a fork and place in the freezer for 30 minutes. Preheat oven to 160C/320F. Bake for 20 minutes or until almost cooked in the centre. Brush the base with a little egg white to seal the pastry to keep the pastry crisp and bake for another 8-10 minutes. You want this crisp like a biscuit or cookie. Cool.
Step 6 - Once the pastry has cooled fill with 1/2 cup of apricot jam and then the custard and smooth out with an angled spatula.
Step 7 - Cut apricots in half and remove seed. Slice thinly and evenly as shown. Fan them to make a vertical line and place gently on the custard. Repeat with the rest of the apricots and then fill any gaps with halved blackcurrants and edible flowers. You can also glaze this tart or leave it unglazed. Mix the 2 tablespoons of apricot jam with the water and microwave for 20 seconds. Mix together and then brush the fruit on top with the glaze.