Parisian Apricot Flan Tart

This tart is a hybrid of a creamy flan and a lovely fruit tart. Make this any time of year and top with whatever berries or small fruit are available!

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Tart Crust

7 ounces Melted butter
1/3 cup Sugar
1 cup All purpose flour
2/3 cup Whole wheat flour
1/2 tsp Salt
1/2 tsp Baking powder


  1. Place the dry ingredients in a medium bowl. Pour melted butter over the flour and with a fork, mix until the dough just comes together, adding a Tbsp or two of flour if the dough feels a little too wet.
  2. Press a thin layer of crust in a large, 10" tart pan (preferably with a removable bottom) set on a cookie sheet. Place the crust in the freezer while you prepare the custard.


1-1/4 cups Sugar
3 Tbsps Corn or potato starch
2 Yolks
2 Eggs
1 ounce Melted butter
2-1/2 cups Milk
1 tsp Vanilla extract, or seeds from 1/2 vanilla bean
  1. Preheat the oven to 360F.
  2. Place half of the sugar in a medium bowl and whisk with the vanilla, starch, yolks and eggs. Set aside.
  3. Warm the remaining sugar with the milk and butter, stirring, until the mixture is hot enough to hurt. While whisking the egg mixture, slowly pour half of the milk over the eggs. Return the whisk to the pot, and while whisking, pour the egg mixture into the milk in the pot.
  4. Whisk for 3-4 minutes over medium low heat. Pour into a bowl to cool for a moment.
  5. Remove the tart from the freezer and pour custard in. Bake for about 40 minutes, or until just set in the center.

Honeyed Apricot Glaze

3 Tbsps Honey
1/4 cup Sugar
1/3 cup Water
4-5 Apricots
  1. Bring the honey, sugar and water to a simmer. Cut the apricots into quarters and place in the sugar syrup, turning the heat down to low for about 5 minutes. Turn the heat off and let the apricots hang out in the syrup until the tart is done baking.
  2. Remove the tart from the oven and let cool for at least 30 minutes. Decorate with apricots, then brush glaze over the fruit.