APRICOT HAZELNUT CUSTARD TART
Steps:
- FOR THE PASTRY CRUST: Preheat oven to 375°F / 190°C. In a large bowl, combine flours, ground hazelnuts and salt. Grate frozen butter into flour mixture. Add cold water tablespoon by tablespoon, stirring with a fork after each addition, until dough forms (stop adding water before all of the flour mixture sticks to the ball of dough that has formed). Knead lightly until all flour is combined - you should still see lighter spots of butter though (when the dough bakes, these spots of butter will melt and create flaky layers of pastry). Roll out the dough to ½ cm thickness. Cover bottom of tart pan (with removable bottom) and blind bake the tart crust at 375°F / 190°C for 10 minutes, removing the weights after 7 minutes. Remove from oven and let cool while preparing the filling. FOR THE FILLING: Preheat oven to 375°F / 190°C. In a medium-sized bowl, combine sugar, flour and ½ cup ground hazelnuts. Beat in with a whisk eggs, whipping cream, vanilla and butter. Sprinkle 3 tbsp of ground hazelnuts on the pre-baked tart crust. Place quartered apricots on the ground hazelnuts. Pour custard over apricots, sprinkle with chopped hazelnuts. Bake for 30-45 minutes until golden brown and custard is firm.
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Dumisani Bazema
[email protected]This tart is a must-try for any fan of apricots and hazelnuts.
KATEWA JAPHET
[email protected]I'm definitely going to make this tart again. It's so easy to make and it tastes amazing.
Madison Alexis
[email protected]This tart is perfect for a special occasion. It's beautiful and delicious.
Brendan Young
[email protected]Overall, I thought this recipe was pretty good. I would make it again, but I would make a few changes.
Ghulam Dastgir MAHER
[email protected]The custard filling was a little too runny for my taste. I think I'll cook it for a few minutes longer next time.
Jusan Khan
[email protected]I had some trouble getting the tart crust to come out of the pan. I think I needed to grease the pan more.
AnticTukSA
[email protected]This tart is a little bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Dean Cunningham
[email protected]I'm not a huge fan of apricots, but I loved this tart. The custard filling was so good that it made me forget all about the apricots.
Lindokuhle Nkosi
[email protected]This recipe is a keeper! I've made it several times and it always turns out perfect. The tart is always flaky and the custard filling is always smooth and creamy.
King Nasar
[email protected]I made this tart for a party and it was a hit! Everyone loved it. The custard filling was especially delicious.
Kirstyn Miller
[email protected]This apricot hazelnut custard tart was a delight! The combination of flavors and textures was perfect. The tart crust was flaky and buttery, the custard filling was smooth and creamy, and the apricots and hazelnuts added a nice crunch and sweetness.