Do you set goals for yourself in the kitchen? Making homemade curd has long been on my “must-make” list, but I was determined to try a different variation than the ubiquitous lemon curd. When my eye caught a basket full of luscious apricots at the store, I instantly thought of apricot curd. While the sweet and tangy curd is certainly a treat on its own, I couldn’t resist incorporating it into a dessert.
The silky smooth curd is the star of this fruit tart. Toasted almonds add a nutty richness to the crust, and fresh apricot slices glazed with honey make a striking topping. As a timesaver, I prepared the curd and tart shell the day ahead of assembly. You’ll have more apricot curd than you’ll need for the tart, but I have an idea or two about how to use the remainder that I’ll share with you soon!
Apricot Curd Tart
Adapted from Cooking Light
3 cups sliced apricots
2/3 cup sugar
2 Tbsp fresh lemon juice
2 Tbsp water
2 large egg yolks
2 Tbsp cornstarch
1/8 tsp salt
1 Tbsp chilled unsalted butter, diced
1 cup flour
1/3 cup powdered sugar
1/4 cup blanched slivered almonds, toasted and finely ground
1/8 tsp salt
7 Tbsp chilled unsalted butter
4 apricots, thinly sliced
1 Tbsp honey
For the apricot curd, combine apricots, sugar, lemon juice, and water in a saucepan over medium-high heat. Bring mixture to a boil (about 5 minutes); reduce heat and simmer 5 minutes. Remove mixture from heat and let stand 5 minutes. Place in a food processor or blender; process until smooth. Strain mixture through a fine-mesh sieve into a bowl and discard solids.
Wipe pan clean and return strained mixture to pan. Whisk together egg yolks and cornstarch in a small bowl until smooth. Stir yolk mixture into apricot mixture; bring to a boil over medium-low heat. Cook for 1 minute, stirring constantly, then remove from heat (the mixture should coat the back of a spoon). Add salt and butter, one piece at a time, stirring until smooth. Place curd into a medium bowl; cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Chill curd in the refrigerator at least 2 hours or up to 1 1/2 weeks. (Curd yield will be 1 1/4 cups, more than you’ll need for the tart.)
For the crust, preheat oven to 350°F and spray a 9-inch round removable-bottom tart pan with nonstick spray. Pulse flour, powdered sugar, almonds, and salt in a food processor until combined. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and pulse just until mixture resembles coarse meal. Press in the bottom and up the sides of prepared tart pan. Bake for 24 to 25 minutes, until golden. Cool completely on a wire rack. If baking the crust a day ahead of assembling the tart, carefully cover with foil to store overnight.
To assemble tart, spoon 3/4 cup curd over crust; spread evenly with an offset spatula. Arrange sliced apricots over curd in a decorative pattern. Melt honey in a small saucepan over low heat; brush over apricots with a pastry brush. Store leftovers covered in the refrigerator up to 2 days; bring to room temperature before serving.
Yield – 1 1/4 cups (serving size: 1 tablespoon)
Calories – 50
Carbs – 10
Apricot Curd Tart
Yield – 10 servings (serving size: 1 wedge)
Calories – 225
Carbs – 29