Apricot Tart

Apricot Tart

1 Tart Crust
1 Cup Heavy Cream
2 Eggs
2 TB Honey
Almond Extract, to taste
2 TB Flour
Pinch of Cardamon

Make a tart crust. Have it ready to go.

Custard

In a bowl whisk together the eggs, heavy cream, almond extract, honey, cardamon and the flour.

Let sit.

Slice up the apricots as thin as possible.

Apricots

Once the tart crust has pre-baked for 10 minutes, add the custard and bake again for 10 minutes to slightly set at 375 degrees.

Take out, let cool and then arrange the apricots on top.

Tart

Bake for another 20 minutes [at least] until the custard is set and apricots are baked.

Take out, let cool and then put in fridge for at least an hour. Serve cold.

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