Apricot Jam Custard Tart
This delightful layered dessert combines a flaky puff pastry base with a generous, sweet layer of apricot jam and a smooth, almond-scented custard topping. The rich fruit preserves provide a vibrant contrast to the delicate, creamy custard, baking together until the top is set and beautifully golden-brown. A comforting and sophisticated pudding that balances textures perfectly, best served warm from the oven.
Ingredients
- 1 sheet Puff pastry (Thawed if frozen. Originally 'any kind of puff paste'.)
- 1 1/2 cups Apricot jam (Original recipe calls for a 1-inch thick layer; adjust quantity to taste.)
- 3 whole Eggs
- 2 cups Whole milk (Originally 'half seer' (approx 500ml).)
- 2 teaspoons Sugar (Originally '1 heaping small spoon'.)
- 1 tablespoon Rice flour (Originally '1 heaping spoon'.)
- 3 drops Almond extract (Originally 'almond essence'.)
More recipes using Apricot jam
Instructions
- 1Preheat your oven to 375°F (190°C). Roll out the puff pastry and cut it to fit the bottom of a pudding dish or pie plate. Place the pastry evenly at the bottom of the dish.
- 2Spread a thick layer of apricot jam over the puff pastry base. The original recipe suggests a layer up to one inch thick, but you may adjust this according to your preference for sweetness.
- 3In a mixing bowl, beat the three fresh eggs thoroughly with a fork until thin and well-blended. Mix in the milk, sugar, rice flour, and almond extract until the sugar is dissolved and the mixture is smooth.
- 4Gently pour the custard mixture over the layer of apricot jam. Place the dish in the preheated oven and bake for approximately 30-40 minutes. The pudding is ready when the custard has set (solidified) and the top has developed a reddish-golden color.
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