Tieton Apricot Tart with Basil Custard

Ingredients and Weight:

For the Crust: - All-purpose flour: 2 cups (240g) - Unsalted butter, cold and cut into cubes: 1 cup (226g) - Granulated sugar: 1/4 cup (50g) - Salt: 1/4 teaspoon

For the Apricot Filling: - Tieton apricots, pitted and halved: 3 pounds (1.3kg) - Granulated sugar: 1 cup (200g) - Cornstarch: 2 tablespoons (16g) - Lemon juice: 1 tablespoon - Fresh basil, chopped: 1/4 cup (4g)

For the Basil Custard: - Whole milk: 2 cups (473ml) - Heavy cream: 1 cup (237ml) - Sugar: 1/2 cup (100g) - Salt: 1/4 teaspoon - Fresh basil, finely chopped: 1/2 cup (8g) - Large egg yolks: 4 - Egg: 1

Preparation Time:

• 30 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 3 out of 5 (Moderate)

Preparation Method Steps:

For the Crust: 1. In a large bowl, combine the flour, sugar, and salt. 2. Add the cubed butter and work it into the flour mixture using your fingertips or a pastry cutter until it resembles coarse crumbs. 3. Add 1-2 tablespoons of ice water at a time and mix until the dough just comes together. 4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

For the Apricot Filling: 1. In a large bowl, combine the apricots, sugar, cornstarch, lemon juice, and basil. 2. Transfer the filling to a 9-inch (23cm) tart pan lined with the refrigerated dough.

For the Basil Custard: 1. In a medium saucepan, heat the milk, cream, sugar, and salt over medium heat until steaming. 2. In a separate bowl, whisk together the egg yolks, egg, and basil. 3. Gradually whisk the hot milk mixture into the egg mixture. 4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes. 5. Strain the custard through a fine-mesh sieve.

Assembly: 1. Preheat the oven to 375°F (190°C). 2. Pour the basil custard over the apricot filling. 3. Bake for 45-50 minutes, or until the custard is set and the crust is golden brown. 4. Let cool completely before slicing and serving.

Nutritional Information (per slice):

• Calories: 450
• Fat: 25g
• Carbohydrates: 45g
• Protein: 10g

Dish Characteristics:

• Sweet and tart with a hint of basil
• Creamy custard filling
• Crisp and flaky crust
• Visually appealing

User Comments:

• "This tart is absolutely delicious! The basil custard adds a unique and refreshing flavor that pairs perfectly with the sweet apricots."
• "The crust is perfectly buttery and complements the filling wonderfully."
• "I made this for a special occasion and it was a huge hit with everyone."
• "I highly recommend this recipe to anyone looking for a sophisticated and impressive dessert."
• "It's easy to make and impress your guests with its elegant presentation."

Special Precautions and Tips:

• Make sure the butter is cold and cut into small cubes to ensure a flaky crust.
• Do not overmix the dough. It should just come together.
• If you don't have Tieton apricots, you can substitute with other varieties such as Blenheim or Moorpark.
• Be sure to strain the custard to remove any lumps.
• Let the tart cool completely before slicing to prevent the custard from running.