French Apricot Almond Tart with Vanilla Custard Glaze
Indulge in the sophisticated and exquisite experience of a French Apricot Almond Tart with Vanilla Custard Glaze! This delightful dessert is a masterpiece that perfectly balances the tartness of fresh apricots with the rich and creamy vanilla custard filling, all encased in a buttery shortcrust pastry. The addition of ground almonds not only offers a subtle nutty flavor but also prevents the tart base from becoming soggy. Glazed with warm apricot jam and adorned with edible flowers, this tart is as pleasing to the eye as it is to the palate. A perfect conclusion to any elegant dinner party or a refined treat for afternoon tea, especially when accompanied by a dollop of crème fraîche or freshly whipped cream.
8
Servings
350
Calories
17
Ingredients
Ingredients
Unsalted butter
75g (cold)
Plain flour
175g (sieved)
Lemon zest
zest of 1 lemon (none)
Caster sugar
1 tablespoon (none)
Egg
1 (none)
Cold water
splash (none)
Fresh apricots
650g (halved and stoned)
Soft light brown sugar
2 tablespoons (none)
Ground almonds
6 tablespoons (none)
Free-range eggs
2 large (none)
Caster sugar
50g (none)
Vanilla pod
1 (seeds scraped)
Double cream or whipping cream
200ml (none)
Apricot jam
5 tablespoons (warmed)
Icing sugar
to taste (for dusting)
Fresh edible flowers
optional (for garnish)
Crème fraîche or cream
for serving (none)
Instructions
1
Preheat your oven to 200°C/400°F/Gas Mark 6.
2
For the pastry: In a food processor, combine the cold butter, sieved flour, and lemon zest. Pulse until the mixture resembles fine breadcrumbs.
3
In a small bowl, whisk together the caster sugar and egg. Gradually add this to the processor with a splash of cold water, and pulse until the dough just comes together.
4
Shape the dough into a firm ball with your hands, wrap it in cling film, and refrigerate for at least one hour.
5
While the dough rests, prepare the apricots: Halve and stone the apricots, then arrange them cut-side up on a baking tray. Sprinkle with light brown sugar. Bake for 15-20 minutes until they are tender, yet retain their shape.
6
Roll out the chilled pastry on a floured surface and line a 25cm loose-bottomed tart tin. Chill in the fridge for at least another 30 minutes.
7
Prick the base of the pastry with a fork, line with parchment paper, and fill with baking beans. Bake blind for 15-20 minutes until the pastry starts to crisp but isn't browned. Remove from the oven and discard the beans and parchment paper. Let it cool.
8
Sprinkle the ground almonds evenly over the cooled pastry base. Arrange the baked apricots on top.
9
In a large bowl, whisk the free-range eggs and caster sugar until the mixture is light and fluffy. Scrape in the vanilla seeds from the pod and mix in the double or whipping cream.
10
Carefully pour the custard mixture over the apricots. Place the tart on a baking tray and bake at 200°C/400°F/Gas Mark 6 for 15 minutes.
11
Reduce oven temperature to 180°C/350°F/Gas Mark 4 and continue baking for an additional 15-20 minutes, or until the custard is set and golden.
12
For the glaze: Gently heat the apricot jam until it becomes fluid, and let it cool slightly.
13
Once the tart has cooled slightly, spoon the warm apricot glaze over the top.
14
Allow the tart to cool fully before slicing and serving. Dust with icing sugar and garnish with edible flowers if desired.
15
Serve with crème fraîche or freshly whipped cream.
Nutrition Information
20g
Fat
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a French Apricot Almond Tart with Vanilla Custard Glaze?
It is a sophisticated French dessert featuring fresh apricots and a creamy vanilla custard filling inside a buttery shortcrust pastry, enhanced with ground almonds.
How many servings does this recipe yield?
This recipe makes approximately 8 servings.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
How much fat is in one slice of this tart?
There are 20 grams of fat per serving.
What is the protein content per serving?
Each serving provides about 6 grams of protein.
Why are ground almonds used in the base of the tart?
Ground almonds add a subtle nutty flavor and help prevent the pastry base from becoming soggy by absorbing moisture from the fruit.
What type of pastry is used for this recipe?
A buttery shortcrust pastry made with plain flour, cold unsalted butter, lemon zest, sugar, and egg.
How long should the pastry dough be chilled before rolling?
The dough should be wrapped in cling film and refrigerated for at least one hour.
What size tart tin is required?
A 25cm loose-bottomed tart tin is recommended for this recipe.
How should the fresh apricots be prepared?
They should be halved and stoned, then arranged cut-side up on a tray and sprinkled with light brown sugar.
How long do the apricots need to be pre-baked?
Bake the apricots for 15-20 minutes at 200°C (400°F) until tender but still holding their shape.
Is blind baking necessary for the pastry?
Yes, the pastry should be blind baked with parchment and beans for 15-20 minutes to ensure it is crisp.
What ingredients are in the custard filling?
The custard consists of free-range eggs, caster sugar, vanilla seeds from a pod, and double or whipping cream.
How do you prepare the vanilla for the custard?
Split a vanilla pod and scrape out the seeds to mix directly into the egg and cream mixture.
What are the oven temperature settings for the final bake?
Start at 200°C (400°F) for 15 minutes, then reduce to 180°C (350°F) for an additional 15-20 minutes.
How is the apricot glaze made?
Gently heat apricot jam until fluid, let it cool slightly, and then spoon it over the warm tart.
What garnishes are suggested for this tart?
The tart can be dusted with icing sugar and garnished with fresh edible flowers.
What should be served alongside the tart?
It is best served with a dollop of crème fraîche or freshly whipped cream.
Can I use whipping cream instead of double cream?
Yes, either double cream or whipping cream can be used for the custard filling.
Does the pastry require extra chilling after being placed in the tin?
Yes, chill the lined tart tin in the fridge for at least 30 minutes before blind baking.
How many eggs are used in total?
The recipe uses 3 eggs: one for the pastry dough and two large free-range eggs for the custard.
What type of sugar is used for the apricot topping?
Soft light brown sugar is used to sprinkle over the apricots before their initial bake.
What flour is best for the tart base?
Plain flour is the best choice for this shortcrust pastry.
How do I know when the custard is done?
The custard is finished when it is set and has turned a golden color.
Should the tart be served hot or cold?
The tart should be allowed to cool fully before slicing and serving to ensure the custard is stable.
How do you combine the butter and flour for the pastry?
Pulse cold butter and sieved flour in a food processor until the mixture resembles fine breadcrumbs.
How many ingredients are in this recipe?
There are a total of 17 ingredients, including optional garnishes.
Is the lemon zest included in the pastry or the filling?
The lemon zest is incorporated into the pastry dough.
What is the primary fruit used in this tart?
Fresh apricots are the primary fruit used in this recipe.
Is this a suitable recipe for afternoon tea?
Yes, its refined flavor and elegant presentation make it a perfect treat for afternoon tea.