Apricot Crème Brûlée Tart

• unsalted butter↗140g g
• golden caster sugar↗100g g
• wheat flour↗250g g
• ground almond↗25g g
• egg, beaten↗1 pcs

  збите

• dried apricots (ready to eat)↗250g g
• sweet dessert wine↗175ml ml

  e.g., Sauternes (one small glass)

• golden caster sugar↗100g g

  plus 4 tbsp for topping the crème brûlée

• vanilla bean↗1 pcs

  split, seeds scraped

• heavy cream284ml ml
• eggs↗4 pcs

Step-by-step instructions

1. 1

   For the pastry, beat the butter with the golden caster sugar until light, add the wheat flour and ground almond, then fold in the beaten egg until the ingredients just combine. Shape into a ball, wrap in cling film and chill for at least 30 minutes.

2. 2

   While the dough chills, prepare the filling. Transfer the dried apricots to a bowl. In a saucepan bring the dessert wine to a boil with 100 g of golden caster sugar, pour the hot mixture over the apricots and let them steep. In the same saucepan (without washing) bring the vanilla bean and heavy cream to a boil, remove from heat and let steep for a few minutes.

3. 3

   Preheat the oven to 220 °C (200 °C convection, gas 7). Roll out the dough to cover a 23 cm tart tin and place it in the freezer for 10 minutes. Line the tin with parchment or foil, scatter ceramic baking beans. Bake for 20 minutes until the edges are set, then remove the beans and paper and bake a few more minutes until the base turns golden. Remove the tart and lower the temperature to 160 °C (140 °C convection, gas 3).

4. 4

   While the tart bakes, whisk the eggs in a large bowl. Strain the flavored cream (with vanilla) into the eggs and whisk again. Drain the apricots and mix the resulting liquid with the cream and eggs to form a custard. Arrange the apricots in the tin, pressing the sticky side against the bottom. Pour the custard over the apricots and bake for 20‑30 minutes until set. Remove the tart and let it cool. Before serving, sprinkle the remaining sugar on top and caramelise it with a kitchen torch; let the caramel set for a minute, slice and serve. The tart’s rich flavours mean no extra sauce is needed.