Apricot crème brûlée tart

Apricot crème brûlée tart

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(11 ratings)

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Cooking time

Ready in a staggered 3 hours

Skill level

Moderately easy

Servings

Cuts into 10 slices

A fresh, fruity and creamy dessert

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
510
protein
8g
carbs
52g
fat
30g
saturates
17g
fibre
3g
sugar
20g
salt
0.42g

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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Method

  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

Recipe from Good Food magazine, January 2005

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Comments

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clintandcarly's picture
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Totally rubbish recipe, pastry case was overcooked in half the time and there was nothing brulee about it, just burnt. So much effort for little reward, I wouldn't event attempt this again.

nicolapeacock's picture

Too much pastry but can be frozen. I'd say you need half the amount stated. Make sure it's really chilled as my crust burnt and I'm sure that could be as my pastry was far too soft (didn't really chill it) OR cook at a lower temperature. Otherwise the crust burns so you end up breaking it off so then you done have that "ridge" consequently can't use up all the custard. There are too many apricots but just use less! Oh and it takes more like 40 mins to cook rather than 20-30. All that considered; I burnt off the Madeira fumes; the tart is set and I'll let you know tomorrow how it tastes :) x

melteaser's picture
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Very simple to make but disappointed with the end product. Not something I'll be making again.
I agree there is too much pastry but you could wrap what's left and freeze it for another dessert another day. Waste not want not!

beckybobs's picture
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3 star is the most I can give this tart. However with a few alterations it would be worth more. I followed the recipe to a tee, and my main criticism is that there is FAR too much pastry; it was literally as thick as the filling, sometimes more. I'd suggest halving the pastry. Be very careful when baking the crust as mine burnt fast. There ended up being a lot less custard filling in the tart than how it seems in the photo, and I have to agree that the filling was dominated too much by the dried apricots. Reduce the amount of apricots to 180g and make 1.5 x the rest of the filling. The caramelized top worked brilliantly.

NB: I have not tried these suggestions yet, but considering that I'd halve the pastry, it should all fit.

georgiac's picture

An easy to use recipe and delicious results. I used a teaspoon of vanilla extract instead of the pod and a few less apricots (thanks to comments above) which seemed to work fine. Excellent for a dinner party as can be made in advance. Will definitely make this again.

crazycookbekah's picture
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This was very yummy but i didn't cook off the wine enough so there was a strong alcohol taste which took away from the flavour. Otherwise it was great.

lucyadkinson's picture
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very impressive and yummy

elainegrima's picture
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guests loved it!!

kathryndonna's picture
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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.)

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

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

120264's picture
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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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