Apricot Custard Tart
¼ pound (about 5) ripe apricots
1 prebaked 9 1/2-inch tart crust (see below)
1 cup granulated sugar
2 large egg yolks
3/4 cup heavy whipping cream
2 tablespoons all-purpose flour
Pinch of kosher salt
¼ cup (1 ounce) sliced almonds
Preheat the oven to 325°F.
Halve and pit the apricots, then cut into slices 3/4 inch thick. Arrange the apricot slices in the tart crust in a decorative pattern. Set aside.
In a bowl, whisk together the sugar, egg yolks, and cream until blended. Stir in the flour and salt. Carefully pour the cream mixture over the apricots. Sprinkle the almonds evenly over the top.
Bake until the custard is almost completely set, about 35 minutes. Let the tart cool until it is cool enough to handle, then remove the pan sides and place on a platter. Serve the tart slightly warm or at room temperature.
One 9 1/2-inch tart shell
1 ½ tablespoons sugar
2 ¼ cups all-purpose flour
¼ teaspoon salt
6 ounces cold unsalted butter
3-4 tablespoons ice water
Combine the sugar, flour and salt. Cut in the butter until it is the size of small peas. Slowly add the water, adding just enough to make the dough come together. Press the dough into a flat disk and refrigerate for 30 minutes.
Roll the dough into a circle and line the tart shells with the dough. Refrigerate or freeze the tart shells for at least one hour.
Preheat the oven to 375 degrees. Line the shells with parchment paper and fill with rice or beans. Bake the shells until the edges begin to brown, about 20 minutes. Remove the weights and the parchment paper and continue to bake until the bottoms are lightly browned, about 10 minutes more. Set aside.