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Categories:Viewed: 14 - Published at: 8 years ago
Ingredients
- 9 oz prepared pie pastry
- 2 None medium egg yolks
- 2 tbsp cornstarch
- 4 tbsp sugar
- 1 1/4 cups milk
- 1 x 14 oz can apricot halves, drained and thinly sliced
- None None Apricot jam, warmed and sieved, to glaze
Method
- Preheat oven to 400°F. Roll out pastry on a lightly floured surface and use to line four 4-inch springform tart pans. Prick the bases several times with a fork and line with parchment paper and pie weights. Bake for 15 minutes, remove paper and weights and bake for another 10 minutes. Allow to cool.
- Meanwhile, make the creme patissiere: Mix together the egg yolks, cornstarch and sugar with 2 tbsp milk to a smooth paste. Heat remaining milk in a small pan until just boiling, then remove from the heat and gradually add to the paste, stirring well until blended. Rinse out the pan, then pour the mixture back into the pan and return to a boil, stirring well, until thickened. Remove from the heat, cover the surface of the custard with plastic wrap and allow to cool completely.
- Fill the tart crusts with spoonfuls of creme patissiere and top with slices of apricot. Liberally glaze with warmed and sieved apricot jam to serve.
