Apricot Tarte with Vanilla Custard
Prep time
Cook time
Total time
The sweet and sour apricots and the smooth vanilla filling in combination with a buttery and crunchy pie crust make this Apricot Vanilla Tarte divine!
Serves: 12
  • 2lb apricots
  • 2 eggs
  • ⅔ cup cream or half & half
  • 1 teaspoon starch
  • ¼ cup sugar
  • 1 vanilla bean
  1. Combine flour and salt in a medium bowl.
  2. Add spoons of cold butter and combine with a fork until mixture resembles coarse crumbs. Do not over mix.
  3. Add cold water and carefully knead the dough with your fingers. Add only enough water to moisten so dough begins to clump. Do not allow the dough to gather into a single mass.
  4. Form into a 4-5 inch disk, wrap in plastic wrap and refrigerate for 30 minutes before rolling. This will make the dough more elastic and easier to handle. (Dough will keep several days in the refrigerator and several months in the freezer, but will need to be tempered before rolling.)
  5. Roll out ¾ of the dough on a lightly floured surface and fit pastry into a 10-inch pie pan. Trim away excess.
  6. Bake the pie crust for 15 minutes at 350°F.
  1. Rinse the apricots and cut them in half, remove the pits.
  2. Spread the apricots face down on the pie crust and bake at 350°F for about 15 mins.
  3. While the pie crust and the apricots are baking, make the filling.
  4. Combine all the ingredients in a large bowl and mix with a hand mixer on high speed.
  5. Pour the filling over the apricots and bake for another 30 mins.
  6. Let it cool down, but it's best when enjoyed still warm!
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/2017/06/apricot-tarte-vanilla-custard.html