Baked Apricot Tart

Cook Time 40 minutes

Servings 8-10


Short Crust Pastry
225g unsalted butter
20g sugar
6g salt
60g water
12g egg yolk
300g flour

Custard Cream
500g milk
10g vanilla extract
65g castor sugar
120g egg yolk
40g custard powder
1kg fresh apricots, pitted and halved
Apricot jam, icing sugar and whipped cream to serve


Short Crust Pastry
Cream in a bowl butter & sugar.
Dissolve salt in water.
Add egg yolk slowly.
Add flour and water blend carefully.
Wrap in cling film and store in fridge.

Custard Cream
Boil 75% of milk, vanilla and sugar.
Whisk sugar and egg yolk.
Dissolve custard powder with the remaining cold milk.
Strain custard powder into egg mix and whisk.
Add ⅓ boiling milk into egg mix and stir.
Add all into pot and whisk vigorously until cream is smooth.
Turn stove back on and stir with a wooden spatula big enough to scrape the
Let boil for 5 min.
Let cool down and place cling wrap on top.

Line a 22cm tart ring with Shortcrust pastry. Spoon custard cream at the bottom of the tart case and spread evenly. Place a good amount of apricot halves neatly into pastry case. Bake at 200C for 35 min. Finish with melted Apricot Jam/Pistachio Slivers. Dust edges of tart with Icing sugar. Serve with whipped cream.


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