Parisian Apricot Flan Tart

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Parisian Apricot Flan Tart

Course: Sweets
Sweets Sub-Category: PIes & Tarts
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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Ingredients

Tart Crust

  • 4 oz Butter, melted
  • 1/4 cup Sugar
  • 1 cup + 2 Tbsps All purpose flour
  • 1/2 tsp Salt
  • 1/4 tsp Vanilla extract

Custard

  • 1 1/4 cups Sugar
  • 3 Tbsps Corn or potato starch
  • 2 Egg yolks
  • 2 Eggs
  • 1 oz Butter, melted
  • 2 1/2 cups Milk
  • 1 tsp Vanilla extract or seeds from 1/2 vanilla bean

Honeyed Apricot Glaze

  • 3 Tbsps Honey
  • 1/4 cup Sugar
  • 1/3 cup Water
  • 4-5 Apricots

Instructions

Tart Crust

  • Preheat oven to 350 F.
  • 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.
  • Press a thin layer of crust in an 8" tart pan (preferably with a removable bottom) set on a cookie sheet and chill in the fridge or freezer while you make your custard.

Custard

  • Place half of the sugar in a medium bowl and whisk with the vanilla, starch, yolks and eggs. Set aside.
  • Warm the remaining sugar with the milk and butter, stirring, until the mixture is very hot to the touch. 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.
  • Whisk for 3-4 minutes over medium low heat. Pour into a bowl to cool for a moment.
  • Remove the tart from the fridge or freezer and pour custard in. Bake for about 40 minutes, or until just set in the center.

Honeyed Apricot Glaze

  • Bring the honey, sugar and water to a simmer in a sauce pan. 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.
  • Remove the tart from the oven and let cool for at least 30 minutes. Decorate with apricots, then brush glaze over the fruit.