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Apricot Tarts in Crème Anglaise

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Apricot Tarts in Crème Anglaise

  • Sweet
  • 2 hrs 30 mins
  • Serves 12
  • Medium



This is one of those dishes that are just perfect for weekend brunch. It’s both flavorsome and light while bringing the nutritional benefits of ripe apricots.

The ingredients as well as the procedure to make it are simple. However, one minor error can undo all that handiwork, which is why you should make sure to get it right, to the T!

Health benefits:

  • This particular dish is extremely rich in fiber thanks to the apricots used in it.
  • As the fiber content is in great quantity, it is also useful in reducing cholesterol as well as adding potassium to your diet.

It also keeps the heart muscles strong.

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How to Make Apricot Tarts in Crème Anglaise

  • Start off by making a proper meringue.
  • Preheat the oven to 250 degrees.
  • Have soufflé molds buttered and add 2 tablespoons to add a sugar coat to the butter.
  • Beat egg whites until they frothy.
  • Add salt and cream of tartar.
  • Continue beating until soft peaks appear.
  • Mix in the vanilla.
  • Add almond flour using a spatula.
  • Pour the mixture in a dish and smoothen the top.
  • Put it in the oven and bake until the meringue rises ½ inches.
  • Let it bake for 30-40 minutes or until you see slight browning over the top.
  • Take the meringue out and let it rest for 30 minutes.
  • Refrigerate for at least an hour or ideally a whole day.
  • For the crème Anglaise, bring milk to simmer over a heavy saucepan.
  • Whisk together yolks, sugar, and salt until they become yellow and thick.
  • Mix in half a cup of hot milk.
  • Pour the yolk mixture in the pan and cook over gentle heat.
  • Keep stirring the mixture constantly.
  • Once the mixture thickens, add apricots and cook for 2 minutes more.
  • Remove once the fruit has softened.
  • Transfer this mixture into a blender and mix vanilla.
  • Blend until the mixture has combined smoothly.
  • Refrigerate it for an hour at least and ideally, a whole day.
  • Take out the meringue.
  • Place into a large bowl or platter.
  • Pour the crème Anglaise over the meringue.
  • Serve with garnishes of almond and apricots.


  • Technically, apricot cannot be classified as a fruit as it is scientifically a tree.
  • The first signs of apricot cultivation were found in India somewhere from 3,000 BC

Camelia Smith

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