French Apricot Tart (Tarte aux Abricots)
2 hrs 30 min + chilling10 slices
A classic French tart with a buttery pastry crust, silky vanilla pastry cream, and fresh apricots glazed with apricot jam.
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| prepPreheat oven to 375°F / 190°C | |||||||||||
| 190 g all-purpose flour | Mix flour, sugar & butter until crumbs | Stir in egg yolk & water until dough holds | Chill dough 30 min, then roll & press into tart pan | Prick base, line with parchment & weights | Bake 375°F / 190°C, 15 min with weights | Remove weights & bake 8–10 min until golden | Cool crust completely | Spread pastry cream into cooled crust | Arrange apricot halves in concentric rings | Warm jam with water, strain & brush over apricots | Chill 1 hr before slicing |
| 50 g granulated sugar | |||||||||||
| 115 g cold unsalted butter, cubed | |||||||||||
| 1 large egg yolk | |||||||||||
| 1–2 tablespoons cold water | |||||||||||
| 480 ml whole milk | Warm milk with vanilla bean over medium heat | Slowly pour warm milk into yolks while whisking | Return to saucepan, cook 2–3 min until thick | Remove from heat, whisk in butter | Chill pastry cream until cold | ||||||
| 1 vanilla bean (or 2 tsp vanilla bean paste) | |||||||||||
| 4 large egg yolks | Whisk egg yolks, sugar & cornstarch until pale | ||||||||||
| 100 g granulated sugar | |||||||||||
| 3 tablespoons cornstarch | |||||||||||
| 2 tablespoons unsalted butter | |||||||||||
| 900 g fresh apricots (about 14, halved and pitted) | |||||||||||
| 75 g apricot jam | |||||||||||
| 1 tablespoon water | |||||||||||
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