google-site-verification=dNtWSFnhrxEGo1iJON0Dvr7ntP475mkGhPBgTcAmHUw
top of page

Apricot Mint Tart with Pastry Cream

Prep Time:

20 minutes

Cook Time:

35-40 minutes

Serves:

8-10 Servings

About the Recipe

This recipe began as a wish to recreate one of my favorite breakfast pastries the Abricotine.
According to my research the Abricotine pastry, also known as Abricotine, is believed to have originated in Switzerland! Who knew?! No wonder I love it so much.
It is a traditional Swiss pastry that features dried apricots and almonds as its main ingredients, often encased in puff pastry. The combination of sweet apricots and nutty almonds creates a delightful and unique flavor.

The exact historical origins of Abricotines are not well-documented, but it is thought to have been created by Swiss pastry chefs or bakers. The pastry likely gained popularity in Switzerland due to the abundance of dried apricots and almonds in the region.

While there isn't a specific story behind the creation of Abricotines, it is typical of many traditional pastries that have been passed down through generations and become an integral part of the local culinary culture. These pastries are often enjoyed during special occasions or as a delightful treat to accompany tea or coffee.

As with many traditional recipes, Abricotines have likely evolved and adapted over time, with various regions and bakers adding their own twists and variations to the original recipe. Today, you can find different versions of Abricotines in bakeries and pastry shops around Switzerland and beyond.

Although this recipe is not quite the same as the traditional one, it certainly is inspired by it.

So without any further ado, I've got a fantastic treat to share with you—a mouthwatering Apricot Tart with Pastry Cream and Mint.
Picture this: delectable, juicy apricots on a bed of creamy goodness, all wrapped up in a flaky homemade crust that's seriously to die for.

Okay, so let's break it down. First, imagine this buttery, flaky crust that's been lovingly made from scratch. It's got that perfect crunch that's just right, you know? And then, on top of that, we've got these gorgeous apricots—sweet and tangy, ready to burst with flavor in every bite.

But wait, the best part is yet to come! Say hello to the silky-smooth pastry cream. It's like a dreamy cloud of deliciousness that's so velvety, you won't be able to resist diving in for more. It's the perfect match for those juicy apricots, creating a combo that's seriously next-level.

Oh, and don't forget the fresh mint leaves that are sprinkled on top! They add a touch of freshness that balances out the sweetness and makes everything pop. It's like a little burst of coolness in every mouthful.

Honestly, this Apricot Tart is pure perfection, and it's perfect for any occasion—whether you're treating yourself after a long day or impressing guests at a summer get-together.

So, my friend, if you're up for a delightful dessert adventure, this Apricot Tart with Pastry Cream and Mint is the way to go. Trust me, it'll have you hooked from the first bite, and you'll be craving more before you know it! Enjoy!

Ingredients

Crust:

1 1/4 cup + 2 tablespoons All-Purpose Flour

1/2 cup Unsalted Butter (chilled)

1/2 teaspoon Salt

1/4- 1/2 cup Cold Water


Pastry Cream:

1 1/2 cups whole milk

1/2 cup granulated sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

4 large egg yolks

1 teaspoon vanilla extract


Garnish:

Apricots (fresh or in a halves from a jar, you will need approximately 12 apricot halves)

Mint Leaves

Powdered Sugar (optional)

Preparation

Let's begin by making the crust. I use this flaky crust for almost all of my pies and tarts. It is easy and straight forward to make and comes out flaky and delicious every single time. A family recipe that I am so happy to share with you and hope that you love it as well.



Add your flour and salt to a large mixing bowl and cube in your cold butter. Use your hands to incorporate the butter into the flour mixture until you achieve a coarse sand-like consistency.

Once you have achieved this, add in the cold water a bit at a time, again kneading the mixture with your hands as you go. Do this until you have a consistent dough ball. Do not overknead, it is ok if there are buttery chunks throughout.



Wrap the dough in plastic wrap and cill for a minimum of one hour. I sometimes make this dough ahead of time. you can easily freeze it and thaw it in the fridge overnight.

Once the dough has chilled, roll it out on a well floured surface so that it is large enough to cover the bottom and sides of your pie dish. The dough should be between 2-3mm thick. (This recipe is generally enough to make two pie crusts).



Place your dough in a prepared greased pie dish making sure that the dough runs up the sides as well.

Pierce the bottom of the pie crust with a fork. This will prevent the cust from puffing up too much during the baking process.


Preheat your oven to 425F.

Place your pie shell on the center rack and bake for 25-30 minutes or until the crust is baked through and golden.

Once baked, remove it from the oven and let cool before filling it with the pastry cream.



While the crust is cooling, it is the perfect time to actually make the pastry cream.

In a medium saucepan, heat the milk over medium heat until it starts to steam. Do not let it boil.


In a separate bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk until smooth and well combined.

Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.


Gradually pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.

Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. This should take about 2-3 minutes.


Remove the saucepan from heat and stir in the vanilla extract.

Transfer the pastry cream to a bowl and cover the surface with plastic wrap to prevent a skin from forming.

Allow it to cool completely.



Once the pastry cream has cooled, carefully pour it into the baked pie shell and evenly spread it along the bottom.

Place the apricot halves, cut side down, onto the pastry cream layer.

Garnish with a few fresh mint leaves and dust the top with powdered sugar (if so desired) for a finishing touch.



Serve or place in the refrigerator until ready to eat.

For some extra indulgence, serve with a scoop of whipped cream or ice-cream.

Enjoy!



bottom of page