Apricot Custard Tart

Recipe by Karin...
READY IN: 1hr 5mins




  • Make the pastry in the usual way.
  • Roll pastry out and line an 11" shallow, fluted flan tin (with a removable base).
  • Line with either foil or greaseproof paper, and baking beans or rice.
  • Bake'blind' for 25 minutes@ 400'F (Gas mark 6)-to dry the base of the flan case.
  • Remove from the oven and leave to cool.
  • TO MAKE THE CUSTARD: blend together the eggs, sugar and flour.
  • Boil the milk and pour onto the egg mixture.
  • Stir well, and return to to the pan bringing to the boil and simmering for 2-3 minutes until thick.
  • Remove from the heat and stir frequently to avoid a skin forming.
  • Add the vanilla extract.
  • Allow the custard to cool then spread it onto the base of the flan case.
  • Drain the fruit and arrange on top of the custard.
  • Put the arrowroot in a pan, blend in the fruit juice and simmer until thick.
  • Stir in the apricot brandy.
  • Spoon or brush the arrowroot glaze over the fruit and leave until set.