Apricot Custard Tart w. Cardamom Crumble Crust For the Press-In Cardamom Crumble Crust: ¾

Apricot Custard Tart w. Cardamom Crumble Crust For the Press-In Cardamom Crumble Crust: ¾ cup (2.5 ounces / 70 grams) gluten-free old-fashioned rolled oats ¼ cup (1.75 ounces / 50 grams) light brown sugar 2 tablespoons (1 ounce / 30 grams) sugar 2 tablespoons (.5 ounce / 15 grams) sweet white rice flour 2 tablespoons (.5 ounce / 15 grams) gluten-free oat flour 2 tablespoons (.5 ounce / 15 grams) tapioca flour (also called “starch”) ½ teaspoon ground cardamom ¼ teaspoon plus 1/8 teaspoon fine sea salt (or ½ teaspoon kosher salt) 4 tablespoons (2 ounces / 55 grams) cold, unsalted butter, diced For the filling: 18-20 ounces (510-570 grams) apricots, ripe but firm (or enough to fit snugly into the bottom of the pie pan) 6 tablespoons (3 ounces / 85 grams) blonde cane sugar seeds from 1 vanilla bean zest from ½ a large lemon ¼ cup (2 ounces / 55 grams) cream cheese, softened ½ cup (4 ounces / 110 grams) sour cream 1 tablespoon lemon juice ¼ teaspoon fine sea salt 1 large egg, at room temperature For topping: 1 ½ tablespoons sugar 1/8 teaspoon cardamom http://www.bojongourmet.com/2014/06/apricot-custard-pie-with-cardamom.html -- source link

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