It is like an apricot version of the classic French fruit tart. The tarts are baked at a blazingly hot temperature until the tops are scorched. I do think apricots are best because sometimes peaches, nectarines and plums have clingstones whereas apricot seeds are easily removed. In a bowl whisk together sugar, yolks and cream. Scoop apricot jam into a small microwave-safe bowl; microwave on high until melted, about 1 minute. https://bakednyc.com/bakingsociety/2013/08/29/swiss-apricot-custard-tart Pre heat oven 200°C. Wrap the dough in plastic wrap and refrigerate until firm but still malleable. To make crust combine flour, sugar and salt in food processor or bowl. Then fan them a little with your hands and transfer them onto the custard filled tart. To make the pastry, whisk the flour and salt together in a bowl and set aside. Whisk until combined. puff pastry, store bought. Place custard and almond meal in a bowl and stir to combine. Set aside for 10 minutes. Set aside. Stir in the flour and salt. Push pan bottom up to free tart from pan. https://www.fusioncraftiness.com/french-apricot-tart-recipe-tarte-aux-abricot This is a dessert to wow guests. Use a rubber spatula to tuck the edges of the pastry into the pan. Preheat oven to 160C/320F. Other than that, a sharp knife and then you'll be slicing away much like if you've done those pretty patterns in avocado. I take the removable tart base and cut around it and then place the pastry on the base. Combine the sugar, egg yolks, and cream in a medium mixing bowl. Arrange apricot slices on top. You can't touch the wax statues with COVID-19 measures in place. Bake tart on baking sheet until apricots are tender and filling is puffed and set, about 30 minutes. It was so pretty and I loved the orange and blush pink shades of the apricots. It will still be loose and crumbly at this point. Look for all-butter puff pastry for best results. Use it to line the tart tin, making sure that you gently press the pastry into the corner and fluted edge. Bake for 35-40 minutes or until custard is set. Thanks to the convenience of frozen puff pastry dough, the hard part is done for you; all that's left is for you to choose the fruit that goes inside. A pastel de nata is a Portuguese custard tart made with puff pastry and filled with egg custard that is served with a dusting of powdered sugar and a pinch of cinnamon. https://blog.williams-sonoma.com/apricot-puff-pastry-tart-recipe Place a tablespoon of custard mixture in the centre of each pastry square. 1 prebaked 9 1/2-inch tart shell, recipe follows, 12 tablespoons (1 1/2 sticks) cold unsalted butter. Carefully pour the creamy mixture over the apricots. You don't want them rock hard of course but somewhere between the two, based on your feel of the fruit in your hands should be just what you need. https://www.fusioncraftiness.com/french-apricot-tart-recipe-tarte-aux-abricot Sign up for the Recipe of the Day Newsletter Privacy Policy, Perfect-for-Parties Baked Brie in Puff Pastry with Apricot Jam. Lekker! With your hands, combine and form the dough into a single ball. Stir in the flour and salt. Cut out a 9 inch circle from your pastry sheet, and place the pastry on top of the fruit. You want to have as few gaps as possible. Prebake the shell in a preheated 325 degree F oven until golden brown, about 15 minutes. Add the butter and continue mixing then add … Apricot and elderflower custard tart. Slice thinly and evenly as shown. Cool. I saw this gorgeous picture of an apricot tart on Instagram on Tivoli Road Bakery's account and immediately wanted to make it. 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