Blueberry Apricot Custard Crumble Tarts
For 4 tarts you will need:
4 (4 inch) tart shells lined with your favourite pastry. I used pâte sablée from Classic Artisan Baking. Before discovering this pastry I had no qualms of buying store-bought pastry (shock-horror!) from people who were far better at pastry making than I was. I like a sablée pastry for the almond flour which gives it such a richness.
You will need to follow the directions for your pastry and blind bake it. Usually this involves covering the shells with parchment or foil and filling with baking beans before baking for about 15-20 minutes. (Depending on your pastry). Remove the beans and parchment and bake for another 5 minutes or so to slightly brown the pastry. Remove from the oven and set aside to cool.
1/4 cup / 6o ml whipping cream
1 TBSP sugar
pinch of cinnamon
dash of vanilla or almond extract
Lightly beat the egg, add the cream and other ingredients, whisk and then set aside until needed.
(makes more than enough to save for later)
1 cup / 227 grams sugar
1/4 tsp salt
1/4 lb / 113 grams cold butter
1/4 cups / 156 grams all-purpose flour
Combine first three ingredients cutting in the butter until the mixture resembles a coarse meal. Add the flour and rub together with your fingertips until the mixture has the texture of fine breadcrumbs. Set aside until ready to use. Freeze what you don't use to for the crumbles of your future. (Just top your fruit with the mixture and you are good to go).
about 1 cup of blueberries
3 apricots, sliced
Once cool, fill the tart shells with a single layer of blueberries, then arrange the apricots on top to your liking. I used 5 apricot slices per tart but you could use more. Then fill in the holes/gaps with more blueberries. Depending on how sweet your fruit is, you may want to sprinkle some sugar on the fruit at this stage. Taste it and make a call. Now pour the custard mixture over the tarts until the level of custard is just shy of the top of the pastry case. (Stir the custard before pouring as it may have settled). Finally sprinkle some of the crumble mixture on top. Really this part is up to you depending on how much crumble you prefer but I used about 2 TBSP per tart.
Bake at 350 until the crumb topping is golden brown and the custard and fruit juices are bubbling up through the top of the crumb.
Eat and enjoy while mopping the sweat from your brow and thinking how very clever you are!