Apricot Sour Cream Custard Tart

Prep Time: 25 mins | Cook Time: 48 mins | Course: Dessert | Serves: 12 

Tart apricots with a tangy sour cream custard and a cardamom brown sugar topping. Puff pastry makes it, well, easy as pie. Happy Baking!!!

1 sheet puff pastry

2 Tbsp sugar

2 Tbsp flour 

2 lbs apricots, halved and pitted

½ lemon juiced

Sour Cream Custard:

2 cups sour cream 

1 cup sugar 

¼ cup cornstarch

¼ tsp salt

2 eggs 

1 Tbsp vanilla 

Brown Sugar Topping:

½ cup brown sugar 

½ tsp cardamom 

4 Tbsp cold butter, sliced 

½ lemon zested

Preheat oven to 400°. Roll the sheet of puff pastry on a silpat or parchment paper rolling surface with 2 tablespoons each of sugar and flour into a large rectangle about 9.12. Place the silpat with puff pastry on a rimmed baking sheet and cut a ½-inch border, without slicing all the way through the dough. Bake for 8 minutes, meanwhile slice apricots and mix custard together.

Remove the par-baked pastry from the oven and place halved apricots cut-side up. Zest about ½ a lemon and set zest to one side for the topping. Slice the lemon and sprinkle one ½ over the apricots.

Whisk the sour cream, sugar, cornstarch, salt, eggs, and vanilla together in a mixing bowl or glass measurer. Pour evenly over the apricots. 

In a food processor, pulse reserved lemon zest, brown sugar, cardamom, and butter together until combined. Sprinkle evenly over the custard layer and bake for another 35 to 40 minutes.