Made with seasonal apricots, this classic and easy dessert tart is an all-round winner that will have you craving for more.
To make the shortcrust pastry, combine the all-purpose flour, unsalted butter, lukewarm water and salt together in a large mixing bowl and gently knead until the mixture forms a dough. Roll pastry out on a lightly floured workbench and use to line a 24cm loose-bottomed tart pan. Refrigerate for 30 minutes.
Preheat the oven to 200o on bake function.
To make the custard, combine the full cream milk, cream, whole eggs and 70g of the caster sugar in a cold medium sized pot over medium heat. Whisk constantly, bring to the boil and then simmer for approximately 2 minutes until the mixture thickens. Place aside to cool.
Place the apricots evenly on the refrigerated dough in the tart pan.
Combine the ground hazelnuts, ground cinnamon and 50g of the caster sugar and sprinkle evenly on top of the apricots.
Pour the cooled custard mixture on top of the apricots in the tart pan, ensuring to not overflow the pastry.
Place the unbaked tart in the oven for approximately 30 minutes, until the surface appears golden in colour.
Once baked, remove from the oven and set aside to cool. Serve with whipped cream or ice-cream and enjoy on a hot summer day. En guete.