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Apricot and custard Danish
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Prep Time:
1465 minutes
Cook Time:
75 minutes
Total Time:
1540 minutes
Easy freezer-friendly apricot custard pastry.
Ingredients:
  • 3 egg yolks
  • 107.50 gm caster sugar
  • 3 sheets frozen ready-rolled puff pastry, partially thawed
  • 400g can apricot halves, drained well
  • 1 egg, lightly beaten
  • 82.50 ml flaked almonds
  • Pure cream, to serve
  • 8.80 gm vanilla extract
  • 32.50 gm cornflour
  • 515.00 gm milk
Instructions:
  • Prepare the custard by whisking together egg yolks, sugar, and vanilla until smooth. Stir in cornflour and gradually add the milk, whisking constantly. Transfer the mixture to a saucepan over medium heat and cook, continuing to whisk, until it boils and thickens (approximately 5 to 7 minutes). Boil for an additional minute, then pour the custard into a heatproof bowl. Cover the surface with plastic wrap and allow it to cool.
  • Preheat your oven to a toasty 200°C/180°C fan-forced. Take 2 pastry sheets and effortlessly line the base and sides of a 2.5cm-deep, 11.5cm x 34cm loose-based tart pan, making sure to trim off any extra pastry.
  • Preheat the oven and place a pan on a baking tray. Line the pastry case with baking paper and fill it with ceramic pie weights or uncooked rice. Bake until the edges are light golden. Remove the weights or rice and paper, then bake for a few more minutes until the base is light golden. Let it cool before using.
  • Layer the apricots in the pastry case, then spread the custard over the apricots. Cover with the remaining pastry, trimming it to fit perfectly. Brush the top with egg wash and sprinkle with almonds. Wrap the pan first in plastic wrap and then in foil. Freeze the Danish overnight or for up to one month.
  • Preheat the oven to 190°C/170°C fan-forced. Remove the plastic wrap and foil from the pan. Place the pan on a baking tray and bake for 45 to 50 minutes until hot and golden. Let it rest in the pan for 10 minutes before serving with cream.

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