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Apricot Custard Tarts
Traditional British Recipes

Apricot Custard Tarts

ClassicDessertAfternoon-teaTart10

These apricot custard tarts pair crisp, flaky pastry with a silky homemade custard and soft baked fruit. They are simple to prep and look lovely on a tea table or dessert spread.

A quick gloss of warm apricot jam gives each tart a bright finish and a gentle fruit shine. Serve slightly warm or at room temperature.

Method

1h30m1h 30m
  1. Warm the milk, cream and vanilla extract in a saucepan over medium heat until steaming but not boiling.
  2. Whisk the egg, egg yolks, caster sugar and cornflour in a heatproof bowl until smooth.
  3. Gradually whisk the warm milk mixture into the egg mixture, then return it all to the saucepan.
  4. Cook over medium heat, whisking constantly, until thickened to a smooth custard.
  5. Transfer the custard to a bowl, cover the surface, and cool completely.
  6. Roll and cut the puff pastry into ten discs, then line a muffin tin and prick each base with a fork.
  7. Fill each pastry case with cooled custard and arrange sliced apricots on top.
  8. Sprinkle with sugar and bake at 200°C (180°C fan) for 25 to 30 minutes until golden and set.
  9. Cool slightly, then brush with warm apricot jam before serving.

Ingredients

  • 2 Egg Yolks
  • 80 g Caster Sugar plus 1 tbsp for topping
  • 1 tsp Vanilla extract
  • 150 ml Double cream
  • 3 tbsp Apricot Jam warmed
  • 1 tbsp Plain Flour for dusting
  • 1 Egg
  • 300 ml Whole Milk
  • 640 g Ready-rolled Puff Pastry
  • 25 g Cornflour
  • 5 to 6 Apricots stoned and thinly sliced

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British
Classic
Dessert
Afternoon Tea

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