We had a bunch of stone fruit in our FFTY box that needed to be eaten. As usual, I had some premade pie crusts in my freezer, so I didn’t make the pastry per the instructions, I just cut up the fruit and continued on to the custard. I did make one error with the custard – I accidentally used whole eggs instead of just yolks. I knew something was wrong when it was solidifying immediately instead of taking time to firm up. Despite this, it seemed to work out OK once I realized and took it off the heat right away. The apricot jam brushed over the top of the fruit is genius. It makes the whole thing look so beautiful (not completely clear in my photo)!
- 1/4 lb butter, cold, chopped into pieces
- 1 1/2 cups flour
- 2 tablespoons sugar
- 3 egg yolks
- 2 egg yolks
- 1/4 cup sugar
- 1/4 cup flour
- 1 cup milk (full fat)
- 2 teaspoons vanilla extract
- 3/4 cup apricot jam
- various fresh fruit (or tinned)
- To make pastry: Using fingertips, rub butter into flour until mixture resembles coarse meal; stir in sugar and egg yolks; press mixture together to form a ball and refrigerate in plastic wrap for 30 minutes; preheat oven to 375°F.
- Roll pastry between two sheets of wax paper, making the pastry large enough to cover base and sides of a buttered 9-inch fluted tart pan; trim edges; place sheet of foil into pastry and fill with pie weights or dried beans; bake 20-25 minutes; remove foil and beans and bake a further 5 minutes; allow to cool.
- To make custard: In medium bowl, whisk egg yolks, sugar and flour until thick and pale; heat milk in saucepan until almost boiling; remove from heat. Slowly dribble in hot milk into egg mixture, whisking continuously, until all of milk has been added. Return custard to pot and cook, over medium-low heat, until custard has thickened and coats the back of a spoon (5-7 minutes). Place piece of plastic wrap directly onto surface of custard (this prevents a ‘skin’ from forming) and allow to cool completely.
- To assemble: Spoon custard into baked pie shell and smooth. Place pieces of fruit attractively over tart. Heat apricot jam until it is quite liquid and brush this generously over the fresh fruit to set and seal the tart. Allow to cool completely.
- Serve the same day of making. Refrigerate any leftovers.
–Recipe courtesy food.com.