for 6 pieces

Tart bases

1	puff pastry dough, rolled into a circle (approx. 32 cm Ø)
1 tbsp	apricot jam

Custard

1 dl	milk
1 ½ tbsp	Maizena cornflour
2 dl	cream
50 g	soft dried apricots, finely chopped
2	egg yolks
1	egg
60 g	sugar
1 pinch	salt

How it's done

Tart bases

Cut out 6 circles (each approx.12 cm in diameter) from the dough, place in the prepared tins. Prick the bases firmly with a fork, spread the jam on top.

Custard

Combine the milk and cornflour in a pan. Add the cream and all the other ingredients up to and including the salt. Bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens, remove the pan from the heat, continue to whisk for approx. 2 mins. Pour the custard into the tart bases, place the tarts on a tray.

To bake

Approx. 15 mins. in an oven preheated to 220 °C (convection). Reduce the heat to 200 °C and bake for a further 5 mins. Leave to cool on a cooling rack.

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