This big dessert was made for a big picnic in Tieton, Washington from locally grown fresh apricots. Tart apricots and lightly-sweetened custard with a hint of basil layer onto a rustic whole wheat and almond crust. Store tart in refrigerator until ready to serve.
Ingredients
- ¼ cups all-purpose flour: 1 piece
- whole wheat flour: 1 cup
- almond meal: 1 cup
- white sugar: 1 Tbsp
- lemon zest: 1 tsp
- salt: 0.5 tsp
- butter: 0.75 cup
- buttermilk: 3 Tbsp
- egg yolks: 10 piece
- white sugar: 0.66667 cup
- cornstarch: 0.66667 cup
- quart milk: 1 piece
- sprigs basil: 3 piece
- vanilla extract: 0.5 tsp
- apricots, pitted and: 15 piece (sliced, fresh)
- apricot jam: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Whisk all-purpose flour, whole wheat flour, almond meal, 1 tablespoon sugar, lemon zest, and salt together in a large bowl. Cut in butter with a pastry blender until mixture is in pea-sized crumbles. Stir in buttermilk until dough comes together.
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Press dough evenly over the bottom and 1/2 inch up the sides of a 12x16-inch tart pan or sheet pan.
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Bake in the preheated oven until lightly browned, about 20 minutes. Place pan on a wire rack to cool completely, about 1 hour.
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Whisk egg yolks, 2/3 cup sugar, and cornstarch together in a heavy-bottomed pot. Whisk in milk. Add whole basil sprigs.
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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.
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Set a wire mesh strainer over a large bowl. Pour custard into the strainer; use a rubber spatula to press it through the strainer into the bowl. Whisk vanilla extract into the custard. Press a piece of plastic wrap directly onto the surface. Refrigerate until cold, about 3 hours.
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Pour cooled custard over crust; spread evenly to edges of crust with a rubber spatula. Arrange apricot slices on top.
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Scoop apricot jam into a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.