A ‘tart’ tart with cranberries and driedapricots in a creamy, vanilla-infused custard.
Recipe: Cranberry-ApricotCustard Tart
2 cups all-purpose flour
In a large mixing bowl, combine flour,salt and first addition of sugar. Make a well in the center andadd butter, 1 egg and ice water. Stir until a dough is formed;wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375°F (190°C).
On a floured surface, roll dough out largeenough to fit the bottom and over the sides of a 9-inch springformpan. Place dough in pan (without stretching) and allow doughto hang over sides by 3/4-inch. Fold under and crimp to makea neat edge. Place a piece of parchment paper on the bottom andfill with either pie weights or dried beans. Bake for 10 minutes,or until golden brown. Remove parchment paper and pie weightsand cool.
Meanwhile, combine milk and cream in amedium saucepan. Add vanilla bean and bring to a simmer. Removefrom heat and set aside to cool. When cool, remove vanilla bean;whisk in remaining eggs and sugar.
Sprinkle cranberries and apricots overprepared crust. Pour egg mixture over the top and bake for 40minutes, or until set. Cool before removing the sides of thepan. Sprinkle top with powdered sugar.
3/4 teaspoon salt
1/4 teaspoon granulated sugar
3/4 cup butter, chilled, cut into 1/4-inch cubes
4 large eggs, divided use
1 tablespoon ice water
1 cup milk
1/2 cup whipping cream
1 vanilla bean, halved
1/2 cup granulated sugar
1 cup chopped cranberries
1 cup chopped dried apricots
2 tablespoons powdered sugar
Makes 16 servings.
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