#apricot tart
Apricot Custard Tart w. Cardamom Crumble Crust
For the Press-In Cardamom Crumble Crust:
¾ cup (2.5 ounces / 70 grams) gluten-free old-fashioned rolled oats
¼ cup (1.75 ounces / 50 grams) light brown sugar
2 tablespoons (1 ounce / 30 grams) sugar
2 tablespoons (.5 ounce / 15 grams) sweet white rice flour
2 tablespoons (.5 ounce / 15 grams) gluten-free oat flour
2 tablespoons (.5 ounce / 15 grams) tapioca flour (also called “starch”)
½ teaspoon ground cardamom
¼ teaspoon plus 1/8 teaspoon fine sea salt (or ½ teaspoon kosher salt)
4 tablespoons (2 ounces / 55 grams) cold, unsalted butter, diced
For the filling:
18-20 ounces (510-570 grams) apricots, ripe but firm (or enough to fit snugly into the bottom of the pie pan)
6 tablespoons (3 ounces / 85 grams) blonde cane sugar
seeds from 1 vanilla bean
zest from ½ a large lemon
¼ cup (2 ounces / 55 grams) cream cheese, softened
½ cup (4 ounces / 110 grams) sour cream
1 tablespoon lemon juice
¼ teaspoon fine sea salt
1 large egg, at room temperature
For topping:
1 ½ tablespoons sugar
1/8 teaspoon cardamom
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