Ingredients
Vegetarian 
1 hour 30 minutes preparation time + 35 minutes baking time (+ cooling time) 
12 Tart pastry
- 250g plain/all-purpose flour
- 30g almond meal
- 80g pure icing sugar
- 1/2 teaspoon fine sea salt
- 125g unsalted butter, cold (in one large piece for grating on a box grater)
- 1 egg
Vanilla custard
- 6 egg yolks
- 110g (1/2 cup) castor sugar
- 40g (4 tablespoons) cornflour
- 500ml (2 cups) full-cream/whole milk
- 1 tablespoon vanilla bean paste
- 30g salted butter
- 1/4 cup sour cream
Apricot glaze
- 1/4 cup St. Dalfour Apricot Fruit Spread
- 2 tablespoons water
To assemble
- 2 tablespoons St. Dalfour Apricot Fruit Spread
- 350g fresh raspberries (approx. 3 punnets)
Key equipment
- 26cm/10-inch fluted round tart tin with removable base
Method
Tart pastry
- In a large bowl, combine the flour, almond meal, and icing sugar.
- Coarsely grate the cold butter into the flour mixture and use your fingertips to rub it in until fully incorporated.
- Add the egg and mix to combine.
- Bring the dough together and gently fold it a few times until it just comes together. Avoid overworking, it should be smooth but not kneaded.
- Shape into a disc and roll between two sheets of baking paper until approximately 1/2 cm thick.
- Peel off the top layer of paper, drape the pastry over your tart tin, and gently press it into the tin, removing the second paper layer.
- Press the pastry into the edges and trim any excess. Patch any gaps with extra dough.
- Save leftover dough for jam thumbprint cookies!
- Prick the base of the pastry with a fork and freeze for 30-60 minutes.
- Preheat the oven to 180°C/350°F (fan-forced). Line the shell with baking paper and fill with pie weights.
- Blind bake for 20 minutes, then remove the weights and bake for another 15 minutes until golden and firm.
- Allow to cool completely. You can make the shell 1-2 days in advance and store it in an airtight container at room temp.
Vanilla custard
- In a large bowl, whisk the egg yolks and sugar until thick and glossy (1-2 mins).
- Add the cornflour and whisk again until smooth and light (another 1-2 mins).
- In a saucepan, heat the milk and vanilla bean paste over medium heat until just below a simmer.
- Remove from heat and very gradually and slowly whisk it into the egg mixture to temper (very slowly to avoid curdling).
- Once combined, pour the mixture back into the saucepan and return to medium heat.
- Stir constantly until thickened-don’t stop stirring! It may take quite a few minutes, then thicken quickly.
- Remove from heat, add butter, and stir until smooth. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate.
- Once fully chilled, whisk until smooth, then fold in sour cream.
Tip: You can make the custard 1-2 days in advance.
Apricot glaze
- Combine the fruit spread and water in a small saucepan over low-medium heat.
- Heat until smooth and glossy. Strain to remove any lumps.
- Use while still warm for easier brushing, it will firm slightly as it cools.
To assemble
- Place the tart shell on a serving plate.
- Spread 2 tablespoons of St. Dalfour Apricot Fruit Spread over the base.
- Spoon the custard into the tart shell and smooth to the edges.
- Top with fresh raspberries and gently brush with the apricot glaze.
- Chill for a few hours or overnight, or serve immediately.
NOTES
- Make-ahead friendly: The tart shell and custard can both be made 1-2 days in advance.
- Pastry tip: Keep ingredients cold to ensure a crisp, tender base.
- Jam tip: The warm apricot glaze gives the tart a beautiful sheen and helps preserve the berries.
- Storage: Best eaten within 24 hours, but leftovers can be stored in the fridge for up to 2 days.
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