Custard Tart With Apricot Compote
The whole family will love this delicious custard tart recipe from Tilly's Table founder Tilly Pamment featuring homemade apricot compote.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.homestolove.com.au.
Cooking tools:
- Tart pan
- Pie weights
- Kitchen scale
- Microplane
- Fine-mesh sieve
- Rolling pin
- Oven
- Stove
- Mixing bowl
- Whisk
- Saucepan
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Measuring spoon
- Pitcher
- Spoon
Ingredients
- Pastry
- 200g plain flour
- 2 tablespoons icing sugar
- Pinch of salt
- 150g unsalted butter, cold, cubed
- 1 egg, lightly beaten
- Dried Apricot Compote
- 200g dried apricots, roughly chopped
- 3 tablespoons caster sugar
- Juice of 1 lemon
- 1 teaspoon vanilla bean paste
- 150ml hot water
- Custard
- 200ml sour cream
- 250ml pure cream
- 3 large eggs
- 110g caster sugar
- 2 teaspoons vanilla bean paste
- Finely grated nutmeg, to sprinkle (optional)
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