Apricot-and-Basil Shortbread Tart
See full recipe on: Food & Wine
Ingredients |
|---|
| 1 cup whole milk |
| 5 tablespoons granulated sugar |
| 1/4 cup packed basil leaves with stems |
| 2 large egg yolks |
| 2 1/2 tablespoons cornstarch |
| 2 tablespoons unsalted butter |
| 1 large hard-boiled egg yolk |
| 1 stick plus 6 tablespoons unsalted butter |
| 1/2 cup confectioners' sugar |
| 1 1/2 cups all-purpose flour |
| 1/4 cup potato starch |
| 1 1/4 teaspoons kosher salt |
| 6 apricots (1 1/4 pounds), halved |
| 3 tablespoons granulated sugar |
| 1/3 cup apricot jam, melted |
Nutrition 6 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 661 | — |
| Fat | 34g | 53% |
| Carbs | 82g | 27% |
| Protein | 7g | 15% |
| Fiber | 2g | 11% |
| Cholesterol | 177mg | 59% |
| Sodium | 519mg | 21% |
Preparation |
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