Apricot Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">8-10 fresh apricots, halved and pitted</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans (or dried rice/beans)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. Place the flour, salt, and cubed cold butter in a food processor and pulse until the mixture resembles fine breadcrumbs (or rub the butter into the flour by hand). The cold butter creates small pockets in the dough that will expand during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar and pulse briefly to incorporate. In a small bowl, beat the egg yolk with 2 tablespoons of ice-cold water, then drizzle into the food processor while pulsing until the dough just begins to come together. If needed, add the remaining tablespoon of water, but be careful not to overmix or your pastry will become tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Tip the dough onto a lightly floured surface and gently bring together into a disc without kneading. Wrap in cling film and chill for at least 30 minutes. This resting period is crucial – it allows the gluten to relax and prevents the pastry from shrinking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/375°F). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with a slight overhang. Work quickly to keep the butter cold, which is key for a crisp pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully drape the pastry over your rolling pin and transfer to the tart tin. Gently press into the corners without stretching the dough, then trim the excess, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork and chill for another 15 minutes to prevent the butter from melting too quickly in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking parchment and fill with baking beans or dried beans. Blind bake for 15 minutes, then remove the beans and parchment and continue to bake for a further 5-7 minutes until the pastry is dry and pale golden. The initial blind baking with weights prevents the pastry from puffing up, while the second bake without weights ensures the base is completely cooked. Trim any remaining overhang with a sharp knife while the pastry is still warm and pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry shell cools, make the custard filling. Pour the milk into a heavy-bottomed saucepan. Add the split vanilla pod and seeds (or extract), then heat gently until just below simmering point. Remove from heat and let the vanilla infuse for 10 minutes before removing the pod.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick. This creates a stable emulsion that will help your custard set properly. Gradually pour in the warm milk, whisking constantly to prevent the eggs from scrambling. Return the mixture to the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Be patient and keep the heat moderate – too high a temperature will cause the eggs to curdle. You'll know it's ready when you can draw a clean line through the custard on the back of your spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the warm custard into the baked tart shell and smooth the surface with a spatula. Arrange the apricot halves, cut-side up, in a circular pattern on top, gently pressing them slightly into the custard. Reduce the oven temperature to 180°C (160°C fan/350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake the tart for 25-30 minutes until the custard is set with just a slight wobble in the center and the apricots have softened and begun to caramelize. If the pastry edges start to brown too quickly, cover them with foil. The custard will continue to set as it cools, so don't worry if it seems slightly wobbly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the tart is cooling, make the glaze by heating the apricot jam with the water in a small saucepan until melted and smooth. Strain if necessary to remove any fruit chunks. Brush this glaze gently over the warm apricots to create a beautiful shine and to preserve their color.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the tart to cool completely in its tin on a wire rack before removing. The cooling period is essential for the custard to fully set and for the flavors to develop. For the cleanest slices, refrigerate for at least 1 hour before serving, but bring back to room temperature to enjoy the full flavor profile.</li></ol>