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5 ratings

Recipe by Barney Desmazery

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1. For the pastry, beat the butter and sugar together until pale, mix in flour and almonds then stir in the egg until the pastry just comes together. Shape into a ball, wrap in cling film and chill for at least 30 mins.
2. While the pastry is chilling, make the filling. Tip the apricots into a bowl. Bring the wine and the sugar to a rolling boil, then pour over the apricots and leave to steep in the liquid. In the same saucepan (there's no need to wash it) bring the vanilla and cream to the boil. Turn off the heat and leave the cream to infuse.
3. Heat oven to 220C/fan 200C/gas 7. Roll the pastry to fit a 23cm fluted tart tin and leave it to chill in the freezer for 10 mins. Line the tart case with foil or greaseproof paper and fill the tart with baking beans. Bake the tart for 20 mins until the edges become biscuity, then remove the beans and foil or greaseproof paper and cook for a few more mins until the base starts to brown. Remove the tart from the oven and lower the heat to 160C/fan 140C/gas 3.
4. While the tart case is cooking, whisk the eggs in a large bowl. Strain the vanilla cream over the eggs and whisk, then drain the apricots and mix the liquid in with the vanilla cream and the eggs to make a custard. Pull the apricots apart and press them sticky side down into the tart case. Pour the custard over the apricots and bake for about 20-30 mins until the filling is just set. Remove the tart from the oven and leave to cool. To serve, scatter the remaining sugar over the tart and blast with a blowtorch to caramelise it, leave it to harden for a minute and cut into slices and serve. As there are so many lovely flavours in the tart already it needs no accompaniment

Per serving

510 kcalories, protein 8g, carbohydrate 52g, fat 30 g, saturated fat 17g, fibre 3g, salt 0.42 g

Latest comments and suggestions

• 120264

  12 February 2008

  120264 rated and commented on this recipe

  

  i've done today this receipe.everybody loved it.i've used single cream and vanilla essence instead. next time i think i would use icing sugar on top ,and the pastry i prepared the day before . i've found it very easy to do and i'll like to thank every one for the receipes.

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• esmée

  13 April 2008

  esmée rated and commented on this recipe

  

  A simply scrumptious tart, I will certainlly make it again and for a French lady that gives it 5 stars. Frenchy

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• CazStanley

  06 June 2008

  CazStanley rated and commented on this recipe

  

  This went down a treat at our 'french cuisine' dinner party. Very simple to make. I will definitely make it again.

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• Kathryn

  03 August 2008

  Kathryn rated and commented on this recipe

  

  Disappointing. Too many apricots and not enough custard made this a stodgy dried fruit filling rather than the custard tart effect that I had hoped for (and looked like in the picture.)

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• elaine

  13 July 2009

  elaine rated and commented on this recipe

  

  guests loved it!!

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Ingredients

FOR THE PASTRY

• 140g butter
• 100g golden caster sugar
• 250g plain flour
• 25g ground almonds
• 1 egg , beaten

FOR THE FILLING

• 250g pack ready-to-eat dried apricots
• 175ml sweet dessert wine , such as Sauternes (one small glass)
• 100g golden caster sugar , plus 4 tbsp to top brûlee
• 1 vanilla pod , split and seeds scraped
• 284ml carton double cream
• 4 eggs

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Ready in a staggered 3 hours

Ingredients

FOR THE PASTRY

• 140g butter
• 100g golden caster sugar
• 250g plain flour
• 25g ground almonds
• 1 egg , beaten

FOR THE FILLING

• 250g pack ready-to-eat dried apricots
• 175ml sweet dessert wine , such as Sauternes (one small glass)
• 100g golden caster sugar , plus 4 tbsp to top brûlee
• 1 vanilla pod , split and seeds scraped
• 284ml carton double cream
• 4 eggs

Per serving

510 kcalories, protein 8g, carbohydrate 52g, fat 30 g, saturated fat 17g, fibre 3g, salt 0.42 g

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