Apricot & Basil Tart

Apricots looked fabulous at the farmers market, so I bought some and decided to make a tart. I usually love to surprise people with unexpected combinations of flavors. 

So I picked up a bunch of basil in the garden and made a Apricot-Basil tart...the result was simply 'délicieux'!

Puff Pastry
Fresh Apricots
Fresh Basil
Granulated Sugar


For the Basil Pastry Cream:
250 mL (1 cup) whole milk
2 Eggs
50 g(2 oz) Granulated Sugar
25 g (1 oz) Corn Starch
About 20 leaves of Fresh Basil


In a saucepan bring the milk to a boil. Take the pan out of the heat. Place the basil leaves in a tea ball (you can also put the leaves directly in the sauce pan, but you will have to take them out before adding the other ingredients). Leave the tea ball in the hot milk and let it rest for about 20 minutes.




In a bowl, mix the sugar and the corn starch. Add the eggs and whisk the mixture.
When the 20 min have passed, whisk the hot milk into the egg mixture. Return the saucepan to a moderate heat and whisk constantly until the cream thickens and is boiling.
TIP: If you want a stronger basil flavor, you can add some freshly cut basil leaves into the pastry cream.
Let the pastry cream cool down for about 30 min and place it in the fridge until needed.


Preheat the oven to 170C (340F). Grease a tart ring (or a tart mold). Place the puff pastry on the ring. With a fork prick the dough. Spread the pastry cream on the dough.





 Cut the apricots in half and place them harmoniously on the tart. 
Sprinkle some granulated sugar on the top of the apricots (about 2 tbsp). 
Cut some fresh basil leaves and place it on the top of the tart.
Bake the tart for about 20 min or until the dough is golden brown.


 

Let the tart cool down for about an hour and...Enjoy!

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