Apricot & Almond Tart

Method

For the Creme Patisserie

• Place the milk and vanilla into a saucepan and bring to the boil, stirring all the time.
• Meanwhile, whisk the egg yolks and sugar together, until thick and creamy.
• Add the flour and mix well.
• Pour on the milk then stir well, return to the pan and bring to the boil very slowly, stirring all the time in a figure of eight so no cream catches, until the mixture thickens.
• When boiling remove from the heat, and pour into a clean bowl, cover

• Pre-heat the oven to 190 C, gas 5.
• Beat together the sugar and butter until creamy.
• Add the eggs slowly, then fold in the almonds and flour.
• When the almonds and flour and half incorporated, then fold in the warm crème pat.
• Spread the jam on the bottom of the cooked pastry case.
• Using a large plain nozzle pipe the mixture in circles on top of the apricot jam.
• Sprinkle with  flaked almonds the slightly push in the apricot halves, rounded side up.
• Bake in the pre heated oven for about 40-45 minutes, until risen and light brown in colour.
• The tart should be left slightly undercooked and squidgy.
• Once cooled to room temperature make up the icing nice and thin and brush over the flan and leave to set. You need to see the tart through the icing.
• Serve with clotted cream.