I decided it would have to be baked to pass my food safety limitations at the moment, so custard tart it was!
What elevated this from the mundane was the fact I used whole fresh nutmeg for the first time. I know, where have I been?? Just like when first I tried a fresh vanilla bean, this was spectacular.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLOWFmMgfcIc8jgHgodK9D-zGI6Mt7RfgUNy_LT8v0_V1-NiVKTbv5Euc0P8oq8gOyI5VmPD7WaUORgIZDZuU_4SJ21mhjsX4i2okYonKeloKG8FXjMMRaPcbHFTZ-wfDZMrq4Sk5OtBnQ/s400/IMG_0311.jpg)
We loved this tart. So simple and elegant and not too sweet. You can find the recipe I used here. The only change I made was to the pastry - leaving out the egg yolk and water, replacing them with just enough apricot juice to bring it together. This added a lovely subtle flavour and most importantly, meant I could eat some uncooked. I love pastry!!!
this sounds good, i love apricots. i've never used fresh whole nutmeg before, i've heard it makes such a difference.
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