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–+ servings
Curd abricot maison sans oeufs

Apricot curd (eggless and dairy free) spread and cake filling

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An easy, low-sugar, egg-free recipe for apricot curd. Delicious as a cake filling, topping or spread.
SERVING:1 jar
TOTAL TIME20 minutes
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Course: Basic recipe, Snack
Cuisine: French
Keyword: apricots
Author: Rachida

INGREDIENTS
 

  • 650 g (23 oz) apricot coulis. Allow for 1.2 kg (42 oz) of apricots, which gives 800 g (28 oz) once pitted.
  • 75 to 100 g (2.6 to 3.5 oz) sugar, depending on the acidity of the apricots and your taste. You can use more or less.
  • 33 g (1.2 oz) cornstarch
  • 25 g (0.9 oz) lemon juice
  • 40 g (1.4 oz) butter (optional)
  • 3 to 4 tablespoons (1.5 to 2 fl oz) water to dilute cornstarch

PREPARATION

  • Wash apricots thoroughly under cold running water.
  • Halve them, remove the pits and cut into small pieces.
  • Weigh the pitted apricots to obtain the exact quantity required for the recipe.
  • Place the apricot pieces in a blender and blend until smooth.
  • Pass the apricot purée through a sieve to remove the skins and obtain a very smooth texture.
  • Pour the resulting coulis into a saucepan. Add the sugar (adjust the quantity to taste) and lemon juice. Mix well.
  • Mix the cornstarch with 3 to 4 tablespoons of water and stir well with a magic spoon.
  • Bring the saucepan containing the apricot coulis to medium heat. As soon as the mixture is a little hot, gradually add the cornstarch, stirring constantly with a whisk to prevent lumps forming.
  • Continue cooking, stirring constantly, until the mixture thickens and reaches a creamy consistency.
  • Leave to bubble a few times to cook the cornstarch and lose the floury taste. The curd is ready when it is smooth and creamy. It will thicken further as it cools.
  • Remove the pan from the heat and leave to cool for 2 minutes, whisking occasionally, then add the butter, cut into small pieces.
  • Note: Adding butter is optional, although it adds creaminess and smoothness. If you prefer a curd without butter, you can skip this step.
  • Stir until butter is completely melted and incorporated.
  • Leave the apricot curd to cool slightly in the pan, stirring occasionally, then fill a jar.
  • Allow to cool to room temperature before closing the jar with its lid.
  • Note:  If you intend to use this curd for a same-day or next-day filling, leave it in the saucepan and cover it with plastic wrap pressed directly onto the surface. Store in the refrigerator. When ready to use, whisk well to smooth.
  • Store apricot curd in the refrigerator and use within two weeks.
  • Your apricot curd is now ready to enjoy on toast, in cakes, or even with a spoon! Delicious as a filling for layer cakes.