Tender french shortcrust (pâte sablée) in combination with a velvety custard filling and sweet and juicy apricot halves. Very versatile recipe. You can replace the apricots with canned cherries, peaches or plums!
Recipe (translated into English) below! ENG Subtitles, measurements in cups, oz and grams!
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Ingredients for a tart pan Ø 10'' (26 cm):
For the short pastry crust (pâte sablée):
200 g (1¾ cups) plain flour
80 g (¾ cup) powdered sugar
1 tbsp vanilla sugar or 1 tsp vanilla extract
1 pinch of salt
1 tsp lemon zest
25 g (¼ cup) ground almonds
120 g (½ cup) butter (room temperature)
1 egg (medium)
For the pudding/ custard filling:
300 ml (1¼ cups) milk
50 g (½ cup) sugar
37 g (4 tbsp) cook & serve pudding/ custard mix (vanilla, almond or caramel flavour)
200 g (7 oz) crème fraîche (alternatively: sour cream, quark or cream cheese)
50 g (½ cup) sugar
1 tbsp vanilla sugar or 1 tsp vanilla extract
For the topping:
850 ml (30 oz) canned apricot halves (or cherries, peaches, plums, nectarines)
3 tbsp apricot jam
3 tbsp of the reserved syrup or water
25 g (¼ cup) chopped almonds
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