This big dessert was made for a big picnic in Tieton, Washington from locally grown fresh apricots. Tart apricots and lightly-sweetened custard with a hint of basil layer onto a rustic whole wheat and almond crust. Store tart in refrigerator until ready to serve.
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup almond meal
- 1 tablespoon white sugar
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¾ cup butter
- 3 tablespoons buttermilk
Filling
- 10 egg yolks
- 2/3 cup white sugar
- 2/3 cup cornstarch
- 1 quart milk
- 3 sprigs basil
- ½ teaspoon vanilla extract
- 15 fresh apricots, pitted and sliced
- 1 cup apricot jam
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Whisk all-purpose flour, whole wheat flour, almond meal, 1 tablespoon sugar, lemon zest, and salt together in a large bowl. Cut in butter with a pastry blender until mixture is in pea-sized crumbles. Stir in buttermilk until dough comes together.
Step 3
Press dough evenly over the bottom and 1/2 inch up the sides of a 12×16-inch tart pan or sheet pan.
Step 4
Bake in the preheated oven until lightly browned, about 20 minutes. Place pan on a wire rack to cool completely, about 1 hour.
Step 5
Whisk egg yolks, 2/3 cup sugar, and cornstarch together in a heavy-bottomed pot. Whisk in milk. Add whole basil sprigs.
Step 6
Cook milk mixture over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low. Remove basil sprigs with tongs and discard. Whisk vigorously until custard thickens, about 1 minute.
Step 7
Set a wire mesh strainer over a large bowl. Pour custard into the strainer; use a rubber spatula to press it through the strainer into the bowl. Whisk vanilla extract into the custard. Press a piece of plastic wrap directly onto the surface. Refrigerate until cold, about 3 hours.
Step 8
Pour cooled custard over crust; spread evenly to edges of crust with a rubber spatula. Arrange apricot slices on top.
Step 9
Scoop apricot jam into a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 242 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat5g | 25% |
Cholesterol104mg | 35% |
Sodium119mg | 5% |
Total Carbohydrate32g | 12% |
Dietary Fiber2g | 6% |
Total Sugars16g | |
Protein5g | |
Vitamin C4mg | 19% |
Calcium70mg | 5% |
Iron1mg | 5% |
Potassium170mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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