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Everyday Apricot Tart

A blanket of ripe apricots makes this dessert extra alluring. For ease, make the filling and tart shell in advance; store separately. Once assembled, refrigerate up to 3 hours.

  • prep: 40 mins
    total time: 1 hour 15 mins
  • servings: 8

Ingredients

  • 1/3 cup cornstarch
  • 5 large egg yolks
  • 2 cups whole milk
  • 1/3 cup honey
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 2 to 4 tablespoons ice water
  • 5 apricots (about 3/4 pound), pitted and sliced
  • 2 tablespoons apricot jam

Directions

  1. Step 1

    Make filling: Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together cornstarch and egg yolks. Whisk in milk and honey until cornstarch is dissolved. Whisking constantly, cook over medium until the first large bubble sputters. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Press plastic wrap on surface of pudding; refrigerate 3 hours (or up to 3 days).

  2. Step 2

    Preheat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and butter; pulse until mixture resembles coarse meal. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 tablespoons ice water). Do not overmix.

  3. Step 3

    Press dough evenly into a 9-inch removable-bottom tart pan, starting with the sides. Freeze until firm, 15 to 20 minutes. Prick dough all over with a fork. Bake until golden, pressing down with a spoon if the tart shell puffs, 35 to 40 minutes. Let cool completely. (To store, keep at room temperature, up to 1 day.)

  4. Step 4

    Whisk chilled pudding until smooth; spread in cooled tart shell, and top with apricots. In a small saucepan, heat jam over medium-low until liquefied; gently brush apricots with jam. Refrigerate tart in pan 1 hour (or up to 3 hours); unmold just before serving.

Source
Everyday Food, July/August 2008

Reviews (2)

  • 14 Sep, 2010

    don't use this recipe, I had the same problem as Yomi!!! The custard was WAYYY to runny, I ended up not even bringing it to my party because I was embarrassed with the outcome. What the heck Martha!?!?

  • 25 Sep, 2008

    This recipe was awful! I have been baking for many years and have had success with many Everyday Food recipes, but this one just did not work. The crust was way to crunchy and the filling was way too runny. It seems as if this recipe was published without being tested.