Hard Dessert

Tieton Apricot Tart with Basil Custard

Name: Tieton Apricot Tart with Basil Custard
Prep time: 28 min
Cook time: 102 min
Total time: 130 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1.25 cups all-purpose flour; 1 cup whole wheat flour; 1 cup almond meal; 1 tablespoon white sugar; 1 teaspoon grated lemon zest; 0.5 teaspoons salt; 0.75 cups butter; 3 tablespoons buttermilk

Total Time

2h 10m

28m prep · 102m cook

Servings

4 people

Rating

—

Difficulty

Hard

33 views

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This big Tieton apricot tart with basil custard recipe was created for a big picnic in Tieton, Washington, from locally grown fresh apricots. Tart apricots and lightly-sweetened custard with hints of basil layer onto a rustic whole wheat and almond crust. Store tart in the refrigerator until ready to serve.

Ingredients

1.25 cups all-purpose flour
1 cup whole wheat flour
1 cup almond meal
1 tablespoon white sugar
1 teaspoon grated lemon zest
0.5 teaspoons salt
0.75 cups butter
3 tablespoons buttermilk

Instructions

1

Preheat the oven to 350 degrees F (175 degrees C).
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 forms pea-sized crumbs. Stir in buttermilk until dough comes together.
3

Press dough into the bottom and ½ inch up sides of a 16x12-inch baking pan or baking sheet.
4

Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely on a wire rack, about 1 hour.
5

Meanwhile, whisk egg yolks, ⅔ cup sugar, and cornstarch together in a heavy-bottomed saucepan; whisk in milk. Add basil; cook over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low and discard basil. Whisk vigorously until custard thickens, about 1 minute.
6

Set a mesh strainer over a large bowl. Pour custard through strainer; press it through using a rubber spatula. Whisk vanilla extract into custard. Press a piece of plastic wrap directly onto custard surface. Refrigerate until cold, about 3 hours.
7

Pour custard into crust; spread to edges with a rubber spatula. Arrange apricot slices on top.
8

Place apricot jam in a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.