Apricot Tart
- The Rainbow Team
- May 17, 2015
- 1 min read
Apricots, fresh or canned, are neatly arranged on a bed of cold vanilla pastry cream. Tart shell and apricots baked until it's a beautiful golden brown. Glazed with an apricot coating to keep it nice and fresh.
Serves 5 to 6.
Ingredients Required: Apricot Tart-22cm
1. 22cm Tart Shell (Unbaked) 1
2. Apricot Halves (Canned or fresh) 18
3. Vanilla Pastry Cream 8 ounces
4. Apricot Glaze 3 ounces
Preparation Instructions: Apricot Tart-22cm
1. Prepare Shell Roll out the sugar dough and line a 22-centimeter tart ring with the dough. Trim the edges smooth with a small knife.
2. Spread With a spatula spread the pastry cream evenly across the bottom of the shell.
3. Place Place the drained apricot halves evenly across the bottom of the tart. With the flat of your hands press them all down into the pastry cream slightly.
4. Bake In a preheated 400°(F) oven bake the tart until a slight amount of browning happens.
5. Glaze Heat the apricot glaze till it boils. Brush onto the finished tart after it cools. Chill before slicing.
Additional Comments: If fresh apricots are used you should blanche the cleaned and pitted halves in a diluted sugar syrup.
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