Apricot crème brûlée tart

Apricot crème brûlée tart

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(14 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


    For the pastry

    • 140g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

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



      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



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


    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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    28th Dec, 2012
    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.
    26th May, 2012
    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
    18th Nov, 2011
    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!
    15th Aug, 2011
    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.
    15th May, 2011
    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.
    7th May, 2011
    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.
    28th Jun, 2010
    very impressive and yummy
    13th Jul, 2009
    guests loved it!!
    kathryndonna's picture
    3rd Aug, 2008
    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.)
    6th Jun, 2008
    This went down a treat at our 'french cuisine' dinner party. Very simple to make. I will definitely make it again.


    27th Jun, 2015
    I found the pastry really hard to work with as its so soft. How much flour should I use to stop it sticking to the worksurface?
    15th Oct, 2014
    What other fruit can be used for this recipe?
    goodfoodteam's picture
    7th Nov, 2014
    Hi there thanks for your question, try any dried fruits - a mixture of sultanas and currants would work well.
    14th Oct, 2014
    What other fruit can be used for this recipe?
    Julia Watts's picture
    Julia Watts
    7th Dec, 2017
    I really liked this tart but next time I will probably cook the apricots a bit rather than just soak them in the wine. There was too much pastry as everyone else has mentioned but just don't use it all. My pastry didn't burn but I did watch it.
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