Mom’s Best Apricot Tart
  • 215 oz cans of apricot halves,
  • 9oz plain flour
  • 4oz butterat room temperature
  • 3 1/2oz sugar
  • 1tsp baking powder
  • 3 eggs
  • 9fluid oz heavy cream
  • 1tbsp cornstarch
  • 1/4tsp vanilla(liquid or powder)
  • 1/2 lemonjuiced
  1. Grease a 10-inch springform baking pan and preheat the oven to 325°F with the rack at its lowest setting.
  2. First, drain the apricots. Set aside. Cut the softened butter into cubes.
  3. Next, make the dough for the crust. Mix and then knead together the flour, butter, sugar, baking powder, and one egg.
  4. Place your dough in the pan and press so the surface is smooth, with about an inch going up the sides around the edges. Then arrange the apricot halves on it with their round sides facing up.
  5. Prepare the custard filling by combining the remaining eggs, cream, cornstarch, vanilla, and lemon juice in a large bowl. Stir to combine well. Slowly pour the mixture over the apricot halves – this will look a bit like fried eggs with their sunny sides up.
  6. Bake for 50-60 minutes until golden. Cool on a wire rack until the filling is warm (not hot!) for immediate consumption, or let the tart cool completely prior to putting it in the refrigerator to serve later.