Apricot and Baked Custard Tart


Apricot and Baked Custard Tart
Servings: 8


150g high-grade flour
75g caster sugar
75g cold butter, cut into tiny cubes
2 egg yolks, beaten
few drops pure vanilla essence

200g dried apricots
1 wide strip lemon zest
1 cup boiling water
450ml cream
1 cinnamon stick
3 large eggs
2 tablespoons caster sugar
2 teaspoons grated lemon zest
35g sliced almonds

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100272


When I was at pupil at Mt Eden Primary School, the tuck shop used to sell a range of fare for hungry appetites. I guess some kids ordered their lunch each day, but my conscientious mother packed interesting fresh lunches with beautiful sanwiches, cakes and fruit. If I was ever permitted to buy my lunch it was an agonising toss up between the meaty pies or the baked custard tarts with mock cream around the edges.

This custard tart is far more sophisticated, combining the intense flavour of apricots with my old favourite, baked custard. Serve it warm.



To make the pastry, place the flour and sugar in a food processor and add the butter cubes. Process until the mixture resembles fine crumbs, then add the beaten egg yolks and vanilla essence and pulse a few times until the mixture changes to resemble fine beads. Turn the motor off immediately.

Turn the mixture out onto a floured work surface and draw it together with your fingers. Allow the pastry to rest before rolling out into a circle and easing it into a 22cm loose-bottomed tart tin. Chill well for at least 30minutes. Meanwhile preheat the oven to 180°C.

Blind-bake the case by covering the pastry with crumpled baking paper or foil that covers the surface and reaches right up the sides. Fill this with baking weights or rice and bake for about 30 minutes or until the pastry is turning golden. Remove the paper and weights and allow to cool.

Meanwhile place the apricots and the strip of lemon zest in a small bowl. Cover with the boiling water and allow to soak for at least 30 minutes. Drain, discarding the strip of zest. Chop the apricots coarsely and scatter over the cooked pastry crust. Set the oven at 160°C.

To make the custard, heat the cream with the cinnamon stick until it reaches boiling point, Remove from heat, cover with the lid of the saucepan and allow to infuse for about five minutes.

Beat the eggs with the sugar and grated lemon zest until light and fluffy. Pour the hot cream over them, discard the cinnamon stick and stir well. Pour this mixture gently over the apricots.

Sprinkle sliced almonds over the top and bake for about 30minutes or until the custard is just set. Allow to stand for at least another half hour and serve while still warm.




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