Name: Apricot crème brûlée tart
Total time: 3 h
Yield: Cuts into 10 slices
Cuisine: French
Ingredients: 140g butter; 100g golden caster sugar; 250g plain flour; 25g ground almond; 1 egg beaten; 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

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Apricot crème brûlée tart

Apricot crème brûlée tart

Barney Desmazery

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Cuts into 10 slices

More effort

Total time: 3 hrs

Ready in a staggered 3 hours

A star rating of 3.7 out of 5.14 ratingsRate

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A fresh, fruity and creamy dessert

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

140g butter
100g golden caster sugar
250g plain flour
25g ground almond
1 egg

beaten

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

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Nutrition: per serving

kcal510
fat30g
saturates17g
carbs52g
sugars20g
fibre3g
protein8g
salt0.42g

low

Method

step 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.
step 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.
step 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.
step 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

Recipe from Good Food magazine, January 2005

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A star rating of 3.7 out of 5.14 ratings

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