Name: Tieton Apricot Tart with Basil Custard recipe
Ingredients: 1 ¼ cups all-purpose flour;1 cup whole wheat flour;1 cup almond meal;1 tablespoon white sugar;1 teaspoon lemon zest;½ teaspoon salt;¾ cup butter;3 tablespoons buttermilk;10 egg yolks;⅔ cup white sugar;⅔ cup cornstarch;1 quart milk;3 sprigs basil;½ teaspoon vanilla extract;15 fresh apricots, pitted and sliced;1 cup apricot jam

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Ingredients

1 ¼ cups all-purpose flour 1 cup whole wheat flour 1 cup almond meal 1 tablespoon white sugar 1 teaspoon lemon zest ½ teaspoon salt ¾ cup butter 3 tablespoons buttermilk 10 egg yolks ⅔ cup white sugar ⅔ cup cornstarch 1 quart milk 3 sprigs basil ½ teaspoon vanilla extract 15 fresh apricots, pitted and sliced 1 cup apricot jam

Nutrition Info

241.5 calories carbohydrate: 32.2 g cholesterol: 103.9 mg fat: 11 g fiber: 1.8 g protein: 5.3 g saturatedFat: 5 g servingSize: - sodium: 119.2 mg sugar: 16.1 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C).
Whisk all-purpose flour, whole wheat flour, almond meal, 1 tablespoon sugar, lemon zest, and salt together in a large bowl. Cut in butter with a pastry blender until mixture is in pea-sized crumbles. Stir in buttermilk until dough comes together.
Press dough evenly over the bottom and 1/2 inch up the sides of a 12x16-inch tart pan or sheet pan.
Bake in the preheated oven until lightly browned, about 20 minutes. Place pan on a wire rack to cool completely, about 1 hour.
Whisk egg yolks, 2/3 cup sugar, and cornstarch together in a heavy-bottomed pot. Whisk in milk. Add whole basil sprigs.
Cook milk mixture over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low. Remove basil sprigs with tongs and discard. Whisk vigorously until custard thickens, about 1 minute.
Set a wire mesh strainer over a large bowl. Pour custard into the strainer, use a rubber spatula to press it through the strainer into the bowl. Whisk vanilla extract into the custard. Press a piece of plastic wrap directly onto the surface. Refrigerate until cold, about 3 hours.
Pour cooled custard over crust, spread evenly to edges of crust with a rubber spatula. Arrange apricot slices on top.
Scoop apricot jam into a small microwave-safe bowl, microwave on high until melted, about 1 minute. Brush jam over apricot slices.

Recipe Yield

1 16x12-inch tart

Recipe Note

This big dessert was made for a big picnic in Tieton, Washington from locally grown fresh apricots. Tart apricots and lightly-sweetened custard with a hint of basil layer onto a rustic whole wheat and almond crust. Store tart in refrigerator until ready to serve.

Alternatives to this recipe

Tieton Apricot Tart with Basil Custard