Store tart in the refrigerator until ready to serve. Squeeze as many apricots into the shell as you can fit the more the better. Cut apricots into wedges and arrange in tart shell. Press a piece of cling film directly onto the surface. Pour custard into the sieve.
Bake tart on baking sheet until apricots are tender and filling is puffed and set about 30 minutes. The tender crust is extraordinary. Carefully transfer the tart pan to a cookie sheet and place in the oven. Unrated 1 apple pie with the addition of walnuts raisins and warm spices in a large quantity. Use a spatula to press it through the sieve into the bowl.
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Stir in flour and salt. This big dessert was made for a big picnic in tieton washington from locally grown fresh apricots says recipe creator cheesemite. Cool tart on rack to room. Pour the custard base over the apricots. Tart apricots and lightly sweetened custard with a hint of basil layer onto a rustic whole wheat and almond crust.
Tart apricots and lightly sweetened custard with a hint of basil layer onto a rustic whole wheat and almond crust. Stir in flour and salt. 10 egg yolks cup white sugar cup cornstarch 1 quart milk 3 sprigs basil teaspoon vanilla extract 15 fresh apricots pitted and sliced 1 cup apricot jam. Bake tart on baking sheet until apricots are tender and filling is puffed and set about 30 minutes. Preheat the oven to 325 degrees f.
Pour the custard base over the apricots. Store tart in the refrigerator until ready to serve.
