Greek Style Apricot Summer Tart: Galatopita Custard Pie

Flaky phyllo, semolina custard, and apricot slices come together to create this elegant summer tart. If you like galatopita, a Greek Custard pie, you’re going to love this easy to make galette. Make it for your next barbeque, dinner party, or as a special treat for the family.


Print this recipe here: https://www.dimitrasdishes.com/greek-...

Ingredients
8 sheets (#4) phyllo pastry, thawed and at room temperature
4 ounces (114 g) unsalted butter, melted
¼ cup granulated sugar
6 apricots, sliced
About ¼ cup of apricot jam
Confectioner’s sugar for decoration
For the custard:
• 2 cups whole milk
• ¼ cup fine semolina flour
• 2 teaspoons of cornstarch
• 1 egg
• 1 egg yolk
• ½ cup of granulated sugar
• Pinch of salt
• 1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350 °F, 180 °C.

Make the custard:
Heat the milk and half of the sugar in a small saucepan over medium heat until steaming hot.
In the meantime, combine the egg, yolk, semolina, cornstarch, salt, and remaining sugar in a small bowl and whisk together until smooth.
Slowly add the steaming hot milk into the egg mixture and whisk together to temper.
Return the mixture to the saucepan and cook over medium heat until it comes to a boil and thickens.
Remove from the heat and whisk in the vanilla extract. Set aside.

Assemble the tart.
Line a half sheet (13 inches by 8 by 1 inch) pan with parchment paper.
Place the first phyllo sheet onto the parchment and drizzle with butter and sprinkle about a teaspoon of granulated sugar on top.
Layer the remaining phyllo sheets with butter and sugar. The top sheet does not need any butter or sugar. Brush the edges of the phyllo with butter.
Pour the custard into the center and spread it evenly leaving a 2-3-inch border all around.
Arrange the apricot slices on top of the custard.
Fold the sides over the edge of the custard to create a crust.
Brush the crust with butter and bake on the center rack for about 45 minutes or until golden.

Add 1 tablespoon of water to the apricot jam and warm it through until melted.
Brush the jam over the apricots as soon as it comes out of the oven.
Allow the tart to cool 10-15 minutes before serving.
Dust confectioner’s sugar over the crust and serve.
Enjoy!



Notes
Notes: Thaw the phyllo overnight in the refrigerator. Set it out at room temperature for an hour or two before working with it. Leave the phyllo in its packaging until ready to use to prevent it from drying out and crumbling.
Wrap any leftover phyllo in plastic wrap and store in the refrigerator until ready to use.


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