Apricot-and-Basil Shortbread Tart
Roy Shvartzapel, pastry chef atCyrusin Healdsburg, California, layers roasted freshapricotsatop basil custard to make a gorgeous tart. The tender crust is extraordinary: Combining hard-boiled egg yolk and potato starch, it's based on a classic dough that he learned from Paris pastry geniusPierre Hermé. The ideal wine match: Tokaji.More Fruit Desserts
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Recipe Summary
Ingredients
Directions
Notes
To make a 9-inch round tart, press the dough into a 9-inch round fluted tart pan with a removable bottom. Use 10 apricots and 1/4 cup of sugar for sprinkling. Double the pastry cream. Bake for 40 minutes.
Suggested Pairing
This tart pairs well with an apricot-scented Tokaji from Hungary.