James and I went to Ikea a couple of months ago. We were half way through its massive interior when the dreaded "Ikea will be closing in 15 minutes, please gather your last items and head to the register" came through the speakers. We kept our poise and wrote down the novel that is their bed parts (item #293475 isle #47 bin #242; item #23944 #92 bin #67; item #48698 isle #103 bin #87; item #8457 isle #8 bin #23, you get the point). We made our way through the store and then it came, the sweat inducing, pull your hair out, sprint through the store, song: "Goodnight sweetheart, it's time to go..." That's when I start making the rash decisions. In my flurry of throwing things we don't need/will never use into the cart, the tart pan made its way in. I'm so happy it did.
Tart crust:
1/2 cup ground almonds
1/2 cup ground walnuts
¾ cup whole wheat flour
1/2 cup butter, melted, or coconut oil
¼ cup sugar
¼ tsp salt
½ tsp vanilla extract
Combine and press into buttered and floured pie pan. Press fork into sides for a pretty pattern.
Bake at 325 F for 15 min. Cover edges with foil to prevent burning. Slice 3 nectarines-make another pretty pattern. I went for the exciting, circle pattern! Very original.
For a quick custard filling:
1/2 cup sugar
4 large egg yolks
2/3 cup milk (low fat is ok)
1 tsp cinnamon
Whisk together sugar and egg yolks. Slowly add milk and cinnamon. Pour filling over apricots.
Bake for 20-25 minutes. Cover edges in foil to prevent burning.
Then realize that it's not shiny enough and make a quick glaze:
1 tbsp rum
4 tbsp lemon preserves
1 tbsp butter
pinch of sugar
Combine in sauce pan over medium heat. Brush over tart. Sprinkle with powdered sugar.
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