Apricot Custard Tart

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1/3 cup golden brown sugar
• 1/4 teaspoon salt
• 1/2 cup margarine, chilled and cut into pieces (butter)
• 1 1/2 teaspoons vanilla
• 3 tablespoons ice water (more if necessary)
• 1/2 cup whipping cream
• 1/4 cup sugar
• 3 tablespoons sugar
• 2 tablespoons flour
• 2 tablespoons brandy
• 2 large egg yolks
• 2 1/2 teaspoons vanilla
• 1 1/4 lbs apricots, ripe , pitted and quartered (about 10 large)

Recipe

• 1 for crust blend flour sugar and salt in processor 5 seconds.
• 2 add butter, cutting in using on/off turns until mixture resembled coarse meal.
• 3 mix in vanilla and enough water to form moist clumps.
• 4 knead dough briefly on work surface to combine and flatten into disk.
• 5 cover with plastic and chill until firm --at least two hours or 1/2 hour in freezer.
• 6 preheat oven to 375 .
• 7 roll out dough on lightly floured surface to 13-inch round.
• 8 transfer to 11-inch diameter tart pan with removable bottom.
• 9 gently press dough into pan, trimming excess dough.
• 10 freeze 30 minutes.
• 11 place pan on baking sheet and bake until light golden about 25 minutes.
• 12 if crust bubbles, prick with tooth pick.
• 13 cool crust. for filling: combine cream, 1/4 cup sugar, flour, brandy, yolk and vanilla in processor and blend until smooth.
• 14 arrange apricot pieces cut side down in cooled crust. pour custard over fruit. sprinkle with remaining 3 tbsp of sugar.
• 15 bake tart on baking sheet until apricots are tender and filling is puffed and set --anywhere from 30 to 60 minutes.
• 16 test with tooth pick.
• 17 cool to room temper- ature. brush pan bottom up to free tart and serve.