Apricot and custard tart

• 300 g of white spelt flour (or 00 flour)
• 160 g almond flour
• 100 g of fine cane sugar (or granulated white sugar)
• 150 g of butter
• 1 egg + 1 yolk
• a pinch of salt

INGREDIENTS (for the custard, recipe by Sonia Peronaci)

3 egg yolks

20 g of corn or rice starch

65 g of sugar

180 ml of fresh whole milk

70 ml of fresh liquid cream

a vanilla bean or a teaspoon of extract

apricots (or other fresh fruit)

powdered sugar

• Mix the flours with the sugar and a pinch of salt. Add the butter in cubes and knead until you obtain a 'sandy' mixture. You can do all this with the planetary mixer equipped with a leaf. Add the egg and the yolk and knead delicately and for a short time. Wrap the dough in cling film. Leave to rest in the refrigerator for an hour.
• Roll it out, line the buttered and floured tart or tartlet mould.
• Blind bake, that is, placing a sheet of baking paper inside and the ceramic or legume balls on top, at 180° for about 20 minutes, uncovering the last 5 minutes. Remove from the oven and let cool.
• In a non-stick saucepan, mix the sugar with the egg yolks and vanilla; add the cold milk, cream and cornstarch. Mix well with a whisk. Turn on the heat and let the custard thicken. If lumps form, you can pass it through a strainer or sieve.
• Pour it into a container and cover it with cling film in contact to prevent a 'skin' from forming.
• Before using it, you can mix it with a whisk to make it creamy again.
• Fill the shortcrust pastry shell with the custard. Complete with the washed, dried and sliced ​​apricots. Sprinkle with powdered sugar.
• For the whole apricot version, I spread a thin layer of apricot jam on the bottom of the shortcrust pastry (before baking), spread the halved apricots on top and used the shortcrust pastry scraps to finish. Baked at 180° for half an hour.