A "tart" tart
with cranberries and dried apricots in a creamy, vanilla-infused
custard.
Cranberry-Apricot
Custard Tart
2 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon granulated sugar
3/4 cup butter, chilled, cut into 1/4-inch cubes
4 large eggs, divided use
1 tablespoon ice water
1 cup milk
1/2 cup whipping cream
1 vanilla bean, halved
1/2 cup granulated sugar
1 cup chopped cranberries
1 cup chopped dried apricots
2 tablespoons powdered sugar
In a large mixing bowl,
combine flour, salt and first addition of sugar. Make a well
in the center and add butter, 1 egg and ice water. Stir until
a dough is formed; wrap in plastic wrap and refrigerate for 30
minutes.
Preheat oven to 375°F
(190°C).
On a floured surface,
roll dough out large enough to fit the bottom and over the sides
of a 9-inch springform pan. Place dough in pan (without stretching)
and allow dough to hang over sides by 3/4-inch. Fold under and
crimp to make a neat edge. Place a piece of parchment paper on
the bottom and fill with either pie weights or dried beans. Bake
for 10 minutes, or until golden brown. Remove parchment paper
and pie weights and cool.
Meanwhile, combine milk
and cream in a medium saucepan. Add vanilla bean and bring to
a simmer. Remove from heat and set aside to cool. When cool,
remove vanilla bean; whisk in remaining eggs and sugar.
Sprinkle cranberries and
apricots over prepared crust. Pour egg mixture over the top and
bake for 40 minutes, or until set. Cool before removing the sides
of the pan. Sprinkle top with powdered sugar.
