Apricot Custard Tart

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/3 cup (packed) golden brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons (about) ice water

  • Filling
    • 1/2 cup whipping cream
    • 1/4 cup plus 3 tablespoons sugar
    • 2 tablespoons all purpose flour
    • 2 tablespoons brandy
    • 2 large egg yolks
    • 2 1/2 teaspoons vanilla extract
    • 1 1/4 pounds firm but ripe apricots (about 10 large), quartered, pitted

    Description

    A Brandied Custard Filling Makes A Wonderful Backdrop For Ripe Apricots.

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