Apricot basil cream shortbread tart

 

 

Apricot and basil shortbread tart
 

Pastry cream
 

1 cup milk

5 T sugar

1/4 c packed basil leaves

2 egg yolks

2 1/2 T cornstarch

2 T butter
 

 

 

in a saucepan, combine 3/4 cup of the milk with the sugar and basil; bring to a simmer. Remove the milk from the heat and let stand for 15 minutes. Remove the basil and squeeze any milk back into the pan; discard the basil.

In a small bowl, whisk the remaining 1/4 cup of milk with the yolks and cornstarch until smooth. Slowly whisk the egg yolk mixture into the warm milk; bring to a simmer over moderate heat, whisking constantly until very thick, 2 minutes. Remove from the heat and whisk in the butter until melted. Scrape the cream into a bowl. Press a piece of plastic wrap directly on the surface and refrigerate until chilled, 2 hours.

Shortbread crust

Preheat oven to 350

2 cubes of softened butter

2 cups flour

1/2 cup powder sugar

Press in pan

bake until golden, around 25'

Let cool for one hour
 

Topping

6 apricots

3 T sugar

1/3 c Apricot jam melted
 

Increase the oven temperature to 450°. Line a baking sheet with parchment paper. Arrange the apricot halves cut side up on the paper and sprinkle all over with the sugar. Roast for about 20 minutes, until the apricots are tender and lightly browned. Let the apricots stand until completely cooled, about 30 minutes.

Unmold the crust and transfer it to a serving plate. Using a small offset spatula, spread the cream evenly in the crust. Arrange the apricots on the cream, cut sides down, and brush with the melted jam. Cut the tart crosswise into strips and serve at once.