This Tieton apricot tart with basil custard recipe features a whole wheat-almond crust, basil custard, and an apricot topping for a delicious dessert.
Preparation Time
50 mins
Cooking Time
30 mins
Total Time
1 hr 20 mins
Calories
242 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until lightly browned, about 20 minutes. Place pan on a wire rack to cool completely, about 1 hour.
Step 3
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 forms pea-sized crumbs. Stir in buttermilk until dough comes together.
Step 4
Press dough evenly in the bottom and 1/2 inch up the sides of a 16x12-inch baking pan or sheet pan.
Step 5
Whisk egg yolks, 2/3 cup sugar, and cornstarch together in a heavy-bottomed saucepan. Whisk in milk. Add basil.
Step 6
Cook milk mixture over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low. Remove basil and discard. Whisk vigorously until custard thickens, about 1 minute.
Step 7
Set a mesh strainer over a large bowl. Pour custard through strainer; use a rubber spatula to press it through the strainer into the bowl. Whisk vanilla extract into custard. Press a piece of plastic wrap directly onto custard surface. Refrigerate until cold, about 3 hours.
Step 8
Pour custard into crust; spread evenly to edges with a rubber spatula. Arrange apricot slices on top.
Step 9
Put apricot jam in a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.
