Apricot-and-Blueberry Tart

Name: Apricot-and-Blueberry Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 3 Tbsps almond paste; 1 kilograms apricots, pitted and quartered; 340 grams blueberries, 2 cups; 2 Tbsps cornstarch; 1 egg, lightly beaten; 2 eggs; 15 servings All-purpose flour; 79 milliliters milk; 315 milliliters milk; 1 teaspoons salt; 59 milliliters sugar; 79 milliliters sugar; 1 unsalted butter, softened; 0 vanilla bean, split seeds scraped

Apricot-and-Blueberry Tart might be just the dessert you are searching for. This recipe makes 15 servings with 159 calories, 4g of protein, and 3g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. If you have flour, eggs, vanilla bean, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Make the Tart Shell: In a standing mixer fitted with the paddle, blend the almond paste, sugar and salt with 3 tablespoons of the butter at medium speed until smooth. Beat in the remaining butter.

Ingredients you will need

Almond Paste

Butter

Sugar

Salt

Equipment you will use

Blender

Add 2 cups of flour and beat at low speed until just combined, then beat in the egg and milk. Scrape the dough onto a piece of plastic wrap and flatten into a disk. Wrap tightly and refrigerate for 2 hours, until very firm.

Ingredients you will need

Dough

All Purpose Flour

Milk

Wrap

Egg

Equipment you will use

Plastic Wrap

Preheat the oven to 35

Equipment you will use

Oven

On a lightly floured work surface, roll out the dough to a 14-inch round, 1/4 inch thick; transfer to a 12-inch fluted tart pan with a removable bottom, pressing over the bottom and up the side without stretching. Trim any excess dough. Freeze the shell for 15 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Tart Form

Line the shell with foil and fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Equipment you will use

Aluminum Foil

Bake for 35 minutes, until the pastry is firm and starting to color.

Equipment you will use

Oven

Remove the foil and weights and bake the shell for another 20 minutes, until golden and cooked through. If the rim starts to browns too quickly, cover with foil.

Equipment you will use

Oven

Aluminum Foil

Transfer the tart shell to a rack; let cool.

Meanwhile, Make the Filling: In a medium saucepan, combine the milk with the vanilla bean and seeds and half of the sugar. Bring to a simmer over moderate heat, stirring.

Ingredients you will need

Vanilla Bean

Seeds

Sugar

Milk

Equipment you will use

Sauce Pan

Remove from the heat.

Remove the vanilla bean and reserve for another use.

Ingredients you will need

Vanilla Bean

Fill a large bowl with ice water. In a medium heatproof bowl, whisk the eggs with the cornstarch and the remaining sugar until smooth. Gradually whisk in half of the hot milk.

Ingredients you will need

Corn Starch

Water

Sugar

Egg

Milk

Equipment you will use

Whisk

Bowl

Pour the mixture into the saucepan and bring to a boil over moderate heat, whisking constantly, until the pastry cream is thickened, 3 minutes; scrape into a stainless steel bowl. Set the bowl in the ice bath and let stand, stirring often, until the pastry cream has cooled completely.

Ingredients you will need

Pastry Cream

Ice

Equipment you will use

Whisk

Sauce Pan

Bowl

Spread the pastry cream in the shell in an even layer. Arrange the apricot quarters in four concentric circles, leaving a 1-inch gap between the second and third circles and a 2-inch round in the center of the tart. Fill in the spaces with the blueberries.

Ingredients you will need

Pastry Cream

Blueberries