Portuguese tarts with apricots

Name: Portuguese tarts with apricots
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 10 servings
Ingredients: 250 ml Milk; 0 pagal poreikį Butter

These delicate custard and apricot tarts feature crisp golden pastry, a silky vanilla custard filling, and caramelised fruit topping. Perfect served warm or at room temperature for a sweet treat or elegant dessert.

4.6

(18)

Updated : 09 July, 2025

Easy

About 45 min.

Ingredients

For the custard

250 milliliters

Milk

100 milliliters

Heavy cream

1 teaspoon

Vanilla extract

1

Eggs

2

Egg yolks

115 grams

Sugar

4 teaspoon

Corn flour

For the tarts

as needed

Butter

small handful

Flour

320 grams

Puff pastry

200 grams

Canned apricots

15 grams

Brown sugar

3 tablespoon

Apricot jam

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

Screen ON

Step 1

To prepare the custard, combine the milk, cream, and vanilla in a saucepan. Gently heat over medium until the mixture is hand hot. While it heats, whisk together the whole egg, egg yolks, sugar, and cornflour in a heatproof bowl until fully blended. Slowly pour in the warm milk and cream, whisking until the mixture is smooth.

Step 2

Return the mixture to the saucepan and heat over medium, whisking constantly until it thickens to a custard consistency. Avoid overheating. Transfer to a bowl and press a piece of cling film directly onto the surface to prevent a skin from forming. Set aside and let cool completely at room temperature.

Step 3

Lightly flour the work surface and unroll the pastry. Slice it in half lengthways to make two long strips, then stack them and cut in half widthways. Roll out one of the pieces until large enough to cut five 10cm/4in rounds. Use a round cutter to make the discs. Repeat with the second piece to yield ten rounds in total.

Step 4

Press the pastry rounds firmly into a muffin tin, making sure to cover the base and sides. Prick the bottoms with a fork. Fill each case with the cooled custard and top with apricot slices. If time allows, chill in the fridge for 30 minutes. Preheat the oven to 200C

Step 5

Before baking, sprinkle demerara sugar over the top of each tart. Bake for 25-30 minutes, or until the pastry is golden and the custard is set. Remove from the oven and let them cool slightly.

Step 6

To finish, brush the tops of the tarts with melted jam and serve.