Caramelized Apricot Tart
Serves: 12 Edit
Total Time: 1 hr 10 min
Cook Time: 40 min
- 2 tablespoon(s) all-purpose flour
- 2 tablespoon(s) cornstarch
- 2/3cup(s) sugar
- 1 1/4cup(s) whole milk
- 2 large egg yolks
- 1 tablespoon(s) margarine or butter
- 1/2teaspoon(s) vanilla extract
- 1/4teaspoon(s) almond extract
- 1 recipe of Shortbread Crust
- 1 pound(s) ripe apricots, unpeeled, each cut into 8 wedges
- In 2-quart saucepan, with wire whisk, mix flour, cornstarch, and 1/3 cup sugar until combined. Gradually whisk in milk; heat to boiling over medium heat, whisking constantly. Cook 1 minute. In medium bowl, beat egg yolks. Gradually whisk hot milk mixture into yolks.
- Return mixture to saucepan; cook over medium heat about 2 minutes or until mixture thickens and boils, whisking constantly.
- Remove saucepan from heat; stir in margarine or butter with vanilla and almond extracts. Pour pastry cream into shallow bowl or deep dish. Press plastic wrap onto surface of pastry cream to prevent skin from forming as it cools. Refrigerate at least 2 hours or overnight. Makes about 1 1/2 cups.
- While pastry cream is cooling, prepare and bake Shortbread Crust; cool.
- In 10-inch skillet, cook remaining 1/3 cup sugar over medium heat about 5 minutes, swirling sugar in skillet when sugar begins to melt. Continue cooking and swirling until sugar melts completely and becomes deep amber in color. Add apricots, stirring to coat; cook 5 minutes, stirring constantly. Remove skillet from heat; cool slightly.
- If serving right away, spoon pastry cream into crust and spread evenly with small metal spatula. Spoon warm caramelized apricots over pastry cream. If not serving right away, refrigerate caramelized apricots in medium bowl. When ready to serve, spread pastry cream in crust, and top with apricots and their syrup.
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