An almond pastry base is topped with a basil-scented custard filling and fresh apricot slices in this fruit tart that's sure to be the highlight of any summer party.
4 people made this
155g plain flour
120g wholemeal flour
110g ground almonds
1 tablespoon caster sugar
1 teaspoon lemon zest
1/2 teaspoon salt
3 tablespoons buttermilk
Basil custard filling
10 egg yolks
125g caster sugar
3 sprigs fresh basil
1/2 teaspoon vanilla extract
15 fresh apricots, pitted and sliced
325g apricot jam
Method Prep:50min › Cook:30min › Extra time:4hr › Ready in:5hr20min
Preheat oven to 180 C / Gas 4.
Whisk plain flour, wholemeal flour, ground almonds, 1 tablespoon sugar, lemon zest and salt together in a large bowl. Rub in butter until mixture looks crumbly. Stir in buttermilk until dough comes together.
Press pastry evenly over the bottom and 1cm up the sides of a large 30x40cm flat tin.
Bake in the preheated oven until lightly browned, about 20 minutes. Place tin on a wire rack to cool completely, about 1 hour.
Whisk egg yolks, 125g caster sugar and cornflour together in a heavy-bottomed pot. Whisk in milk. Add whole basil sprigs.
Cook milk mixture over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low. Remove basil sprigs with tongs and discard. Whisk vigorously until custard thickens, about 1 minute.
Set a sieve over a large bowl. Pour custard into the sieve; use a spatula to press it through the sieve into the bowl. Whisk vanilla extract into the custard. Press a piece of cling film directly onto the surface. Refrigerate until cold, about 3 hours.
Pour cooled custard over the pastry base; spread evenly to edges of with a spatula. Arrange apricot slices on top.
Scoop apricot jam into a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.