Apricot crème brûlée tart

Apricot crème brûlée tart

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(13 ratings)

Ready in a staggered 3 hours

More effort

Cuts into 10 slices
A fresh, fruity and creamy dessert

Nutrition and extra info

Nutrition: per serving

  • kcal510
  • fat30g
  • saturates17g
  • carbs52g
  • sugars20g
  • fibre3g
  • protein8g
  • salt0.42g
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Ingredients

    For the pastry

    • 140g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g golden caster sugar
    • 250g plain flour
    • 25g ground almond
    • 1 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling

    • 250g pack ready-to-eat dried apricot
    • 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
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    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

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    Comments, questions and tips

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    frenchy
    13th Apr, 2008
    5.05
    A simply scrumptious tart, I will certainlly make it again and for a French lady that gives it 5 stars. Frenchy
    120264
    12th Feb, 2008
    5.05
    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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