Apricot-and-Basil Shortbread Tart

180 mins (prep 150)
14 ingredients
6 servings
Roy Shvartzapel, pastry chef at Cyrus in Healdsburg, California, layers roasted fresh apricots atop basil custard to make a gorgeous tart. The tender crust is extraordinary: Combining hard-boiled egg yolk and potato starch, it's based on a classic dough that he learned from Paris pastry genius Pierre Herme. The ideal wine match: Tokaji.

Categories:  desserts , seasonal , easter , easter-breakfast-and-brunch , more-holidays , summer , mother's-day , easter-desserts ,
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Serving Size (89.57 g)
Servings 6
Amount per Serving
Calories 321.35 Calories from Fat 60.57
% Daily Value *
Total Fat 6.73g 62.17%
Saturated Fat 4.06g 121.85%
Trans Fat 0.24g %
Cholesterol 15.9mg 31.8%
Sodium 499.42mg 124.85%
Total Carbohydrate 62.36g 124.73%
Dietary Fiber 4.66 g 111.73%
Sugars 25.64 g %
Protein 5.66g 67.97%
Vitamin A 285.72IU% Vitamin C 1.24mg%
Calcium 230.54mg% Iron 10.41mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large egg yolks, hard-boiled egg, plus, confectioners' sugar, potato starch