Name: Apricot custard tart
Yield: Serves 8-10
Ingredients: 2 medium free-range eggs, beaten; 1 tablespoon caster sugar; 450 ml single cream, plus extra to serve; 250 g plain flour, plus extra for dusting; 20-24 fresh apricots (depending on size), halved and stoned; 2 medium free-range eggs; 3 medium free-range egg yolks; ½ vanilla pod; 50 g caster sugar, plus 2 tablespoons extra for the apricots; 150 g butter, chilled, cut into 1 cm cubes

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

Gazing upon a yellow custard-filled tart, shot with fiery little apricot halves, makes me think of the summer sun. Cutting a slice of this gives me that urgent need to bite the sharp end off before it bends and the fruit falls, and to taste that wonderful thing apricots become when cooked.

Ingredients

20-24 fresh apricots (depending on size), halved and stoned
2 medium free-range eggs
3 medium free-range egg yolks

Method

To make the pastry, put the flour, sugar and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, slowly add one egg and pulse again for just long enough for the mixture to form a ball.

Turn the contents out on to a lightly floured work surface. Roll out the pastry to the thickness of a £1 coin; you need a circle