Apricot-and-Basil Shortbread Tart

Name: Apricot-and-Basil Shortbread Tart
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters apricot jam, melted; 567 grams apricots , halved; 59 milliliters packed basil leaves with stems; 1 stick plus 6 tablespoons unsalted butter; 118 milliliters confectioners sugar; 3 Tbsps cornstarch; 2 larges egg yolks; 355 milliliters all-purpose flour; 3 Tbsps granulated sugar; 5 Tbsps granulated sugar; 1 large hard-boiled egg yolk; 1 teaspoons kosher salt; 59 milliliters potato starch; 2 Tbsps unsalted butter; 237 milliliters whole milk

This recipe serves 6. Watching your figure? This vegetarian recipe has 524 calories, 9g of protein, and 24g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of granulated sugar, milk, cornstarch, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

In a saucepan, combine 3/4 cup of the milk with the sugar and basil; bring to a simmer.

Ingredients you will need

Basil

Sugar

Milk

Equipment you will use

Sauce Pan

Remove the milk from the heat and let stand for 15 minutes.

Ingredients you will need

Milk

Remove the basil and squeeze any milk back into the pan; discard the basil.

Ingredients you will need

Basil

Milk

Equipment you will use

Frying Pan

In a small bowl, whisk the remaining 1/4 cup of milk with the yolks and cornstarch until smooth. Slowly whisk the egg yolk mixture into the warm milk; bring to a simmer over moderate heat, whisking constantly until very thick, 2 minutes.

Ingredients you will need

Corn Starch

Egg Yolk

Milk

Equipment you will use

Whisk

Bowl

Remove from the heat and whisk in the butter until melted. Scrape the cream into a bowl. Press a piece of plastic wrap directly on the surface and refrigerate until chilled, 2 hours.

Ingredients you will need

Butter

Cream

Wrap

Equipment you will use

Plastic Wrap

Whisk

Bowl

Preheat the oven to 37

Equipment you will use

Oven

Spray a 14-by-4 1/2-inch rectangular tart pan with a removable bottom with nonstick cooking spray. In the bowl of a standing mixer, beat the hard-boiled egg yolk with the butter and sugar at medium speed until smooth, about 2 minutes.

Ingredients you will need

Hard Boiled Egg

Cooking Spray

Butter

Sugar

Egg Yolk

Equipment you will use

Tart Form

Blender

Bowl

Add the flour, potato starch and salt and beat at low speed until just combined. Using lightly floured hands, press the dough evenly over the bottom and up the side of the tart pan. Refrigerate the crust for 30 minutes, or until chilled.

Ingredients you will need

Potato Starch

Crust

Dough

All Purpose Flour

Salt

Equipment you will use

Tart Form

Bake the crust for about 25 minutes, until golden.

Ingredients you will need

Crust

Equipment you will use

Oven

Transfer the crust to a rack and let stand until cooled, about 1 hour.

Ingredients you will need

Crust

Increase the oven temperature to 45

Equipment you will use

Oven

Line a baking sheet with parchment paper. Arrange the apricot halves cut side up on the paper and sprinkle all over with the sugar. Roast for about 20 minutes, until the apricots are tender and lightly browned.

Ingredients you will need

Apricot

Sugar

Equipment you will use

Baking Paper

Baking Sheet

Let the apricots stand until completely cooled, about 30 minutes.

Ingredients you will need

Apricot

Unmold the crust and transfer it to a serving plate. Using a small offset spatula, spread the cream evenly in the crust. Arrange the apricots on the cream, cut sides down, and brush with the melted jam.

Ingredients you will need

Apricot

Crust

Cream

Jam