Warren Brown

Apricot Tart

Preparation info
  • Makes

    one

    9- to 10 inch tart
    • Difficulty

      Easy

Appears in
Pie Love
Pie Love

By Warren Brown

Published 2013

  • About

One of the first desserts I successfully made was an apricot tart I saw featured on the cover of Bon Appétit magazine in the late 1990s. I had never made anything with apricots before, but the picture was so beautiful I had to try it. It inspired me to believe in the creative side of baking.

Ingredients

Vanilla Pudding Cream 1 to 2 cups

Method

  1. Preheat the oven to 350°F.
  2. Spoon the Vanilla Pudding Cream over the cooled crust to the depth you desire and smooth it out with an offset spatula, leaving a 1-inch border between the edge of the pastry cream and the tart rim.
  3. Pit the apricots