Ingredients
Pie Crust
- 1 Cup butter
- 11/4 Cups shortening
- 2 Tablespoons sugar
- 6 Cups bread flour
- 1 Teaspoon salt
- 7/8 cup water
- 1/4 Cup milk
Procedure
Pie Crust
Cream the butter, shortening and sugar. Add the flour and salt and mix until crumbly. Add the water and milk slowly. Do not over mix. Cover; cool and refrigerate for 2 hours. Roll out to 1/4-inch thickness and set into a 9-inch tart shell.
Custard Filling
- 1 Cup half-and-half
- 3 eggs
- 2 Tablespoons sugar
- 1 Teaspoon vanilla extract
- 1/4 Cup almond flour*
- 1 Teaspoon allspice
- 1/2 Cup California raisins
- 6 fresh or dried apricots
Custard Filling
Whisk together all ingredients, except raisins and apricots; strain. Add raisins. Cut apricots into wedges. Line them up on the bottom of the tart shell in a fan shape. Pour custard to the top. Bake at 325°F for 45 minutes until custard becomes firm. Refrigerate for 1 hour before serving.
Note: Finely ground whole almonds may be used for a fresher flavor.
Nutrition Facts Per Serving
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Did you know raisins are a source of concentrated nutrients?