Apricot Mango Creme Brulee Tart

In a food processor, add the flour, powdered sugar, and salt. Pulse to combine. Add the cubes of butter and process until combined, about 1-2 minutes. Your dough should resemble course meal. Add 3 Tablespoons of the water, pulse until combined. If the crust doesn’t hold together add more water, a bit at a time, until it does. Dump the dough into a 9 inch tart pan with a removeable bottom. Starting with the sides, form the crust inside the pan, trying your best to make it all as even as possible, and making sure to cover the bottom and all the way up the sides. Cover with plastic wrap and chill for a least 3 hours (don’t even think about skipping this step).

Heat your oven to 375F.

Once your tart crust is all chilly cold, remove from the fridge and poke holes in the bottom with a fork. Cold dough cooks much differently from warm dough, making it extra important that your dough is cold before baking. You can make the dough a day ahead if you’d like and bake it the next day.

Place a sheet of parchment paper inside your tart and fill with pie weights. If you don’t have any, dried beans work great. Just don’t forget which beans you’ve used as pie weights and accidentally try to make soup out of them later! Bake crust for 20-25 minutes or until your tart crust is a light golden brown.

In a pot over medium heat, combine the apricots, mango and the honey. Sprinkle with the cornstarch and stir. If you hate mangos, or apricots or maybe have an undying love for one or the other, this recipe is easily altered. You need 2 cups of chopped stone fruit, and you can use whatever ratio of each that you want or 2 full cups of either. You can even sub in some peaches if you wanna get craaaazy. Cook the fruit, stiring occasionally, for about 15 minutes, or until it is thick and the fruit is broken down a bit. Add to the bottom of the tart crust.

In a pot, combine the cream, salt and vanilla and heat until steamy but not boiling.

In a bowl, combine the yolks and 1/2 cup of sugar and whisk until light and frothy.

Remove cream mixture from heat and allow to cool for about 10 minutes. While you whisk the eggs, slowly, slowly add the cream, whisking until combined. If there are any lumps or “eggy bits” in your cream mixture (possibly because you didn’t let your cream cool down) strain the custard through a mesh strainer. Pour custard into the tart shell on top of the fruit.

Bake at 300 degrees F until the edges are set and the middle is still wobbly (it will continue to set as it cools) about 40-45 minutes.

Refrigerate for at least 2 hours and keep cold until ready to serve.

Just before serving, top the tart with an even layer of granulated sugar. Pass the flame of a kitchen torch slowly and evenly over the tart until it’s liquified and a light amber colored.

Serve immediately. The sugar crust will start to break down after about an hour.