Apricot Hazelnut Custard Tart

• PASTRY CRUST
• 3/4 cup flour
• 1/2 cup ground hazelnuts
• 1/4 cup spelt flour
• 8 tbsp butter, frozen
• Pinch of salt
• Cold water
• FILLING
• 1/2 cup sugar
• 1 tbsp flour
• 1/2 cup + 3 tbsp ground hazelnuts
• 2 eggs
• 3 tbsp whipping cream
• 1 tsp vanilla extract
• 2 tbsp butter, melted
• 8-10 apricots, fresh or frozen, quartered
• 1/4 cup whole hazelnuts, roughly chopped

1. FOR THE PASTRY CRUST:
2. Preheat oven to 375u0b0F / 190u0b0C.
3. In a large bowl, combine flours, ground hazelnuts and salt. Grate frozen butter into flour mixture. Add cold water tablespoon by tablespoon, stirring with a fork after each addition, until dough forms (stop adding water before all of the flour mixture sticks to the ball of dough that has formed). Knead lightly until all flour is combined - you should still see lighter spots of butter though (when the dough bakes, these spots of butter will melt and create flaky layers of pastry).
4. Roll out the dough to 1/2 cm thickness. Cover bottom of tart pan (with removable bottom) and blind bake the tart crust at 375u0b0F / 190u0b0C for 10 minutes, removing the weights after 7 minutes. Remove from oven and let cool while preparing the filling.
5. FOR THE FILLING:
6. Preheat oven to 375u0b0F / 190u0b0C.
7. In a medium-sized bowl, combine sugar, flour and 1/2 cup ground hazelnuts. Beat in with a whisk eggs, whipping cream, vanilla and butter. Sprinkle 3 tbsp of ground hazelnuts on the pre-baked tart crust. Place quartered apricots on the ground hazelnuts. Pour custard over apricots, sprinkle with chopped hazelnuts. Bake for 30-45 minutes until golden brown and custard is firm.

flour, ground hazelnuts, ubc, butter, salt, water, filling, sugar, flour, eggs, whipping cream, vanilla, butter, ubc

Taken from www.epicurious.com/recipes/member/views/apricot-hazelnut-custard-tart-50068532 (may not work)