Cakes & biscuits
Apricot tart with vanilla pastry cream
This tart combines a fully baked shortcrust shell, cooked vanilla pastry cream and glossy apricots.
- Total time
- 100 min
- Servings / pieces
- 10
- Topic
- Cakes & biscuits
This tart combines a fully baked shortcrust shell, cooked vanilla pastry cream and glossy apricots. The fruit sits on top rather than baking in the cream. Ripe apricots can be used directly, while firmer fruit benefits from a brief poach in hot sugar syrup. Assembling close to serving preserves the crispness of the base. If preparing a day ahead, store the shell and cream separately. Allow about two additional hours for the cream to chill completely; that waiting time is separate from the preparation and baking listed here.
Method
Step by step
- 01
Prepare the shell
Quickly combine flour, 100 g cubed butter, 50 g sugar, egg and salt. Chill for 30 minutes. Heat the oven to 180°C conventional. Roll thinly, line the base and sides of the tin and prick several times.
- 02
Bake completely
Cover with paper and baking beans and blind bake for 15 minutes. Remove both and bake for another 10–15 minutes until golden. Cool completely. The shell must be fully cooked now because the filled tart will not return to the oven.
- 03
Cook the cream
Whisk the yolks, 60 g sugar and cornflour with 50 ml of the milk. Heat the remaining milk with vanilla and slowly whisk it into the yolks. Return everything to the pan and cook, stirring constantly, for about one bubbling minute. Mix in 20 g butter.
- 04
Chill and prepare fruit
Spread the cream in a shallow dish, cover directly on its surface and chill. Wash, halve and stone the apricots. If firm, gently poach in 100 ml water and 30 g sugar for two to four minutes, then drain thoroughly and cool.
- 05
Assemble
Briefly stir the cold cream smooth and spread in the shell. Arrange apricot halves or wedges closely on top. Warm the jam with one tablespoon of water, strain and brush thinly over the fruit. Keep refrigerated until serving.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Smooth pastry cream
Disperse the cornflour in cold milk first. Stir into the corners of the saucepan during cooking, where the mixture catches first. If lumps appear, immediately push the hot cream through a fine sieve.
Choosing ripe fruit
Soft, fragrant apricots need no poaching. Firm fruit benefits from it but should retain its shape. Drain canned fruit particularly well so it does not dilute the cream.
Kitchen questions
One more question?
How long does the assembled tart keep?
About two days in the fridge, although the shell gradually softens. Fill on the serving day for a crisp base.
Can I omit the yolks?
That changes both binding and flavour. Rather than simply leaving them out here, prepare a separate pastry cream specifically designed to be egg-free.
.jpg){kind=link}
