������̳

Method

1. To make the custard, add the milk, cream and vanilla to a saucepan. Place over a medium heat until hand hot. Meanwhile, break the whole egg into a heatproof bowl, add the egg yolks, sugar and cornflour and whisk by hand until combined. Pour in the hot milk and cream mixture and whisk again until smooth.

2. Pour the custard back into the saucepan. Place over a medium heat and whisk to a thick custard consistency. Be careful not to overheat. Spoon into a bowl and cover with a piece of cling film lightly touching the surface of the custard. Set aside and allow to cool completely at room temperature.

3. Dust your worktop with a little flour. Unroll the pastry and cut it in half lengthways to make two long strips. Sit the strips on top of each other, press down slightly, and then cut the pastry in half widthways. Take one piece and roll it out thinly to create a large piece big enough to cut five 10cm/4in discs. Using a 10cm/4in round cutter, cut out five discs. Repeat this process with the other piece of pastry, producing 10 discs in total. Put the rounds in the muffin tin, pressing down firmly and up the sides of the tin. Prick the bases with a fork.

4. Spoon the cold custard into the pastry cases and top with the apricot slices. Chill in the fridge for 30 minutes, if you have time. Preheat the oven to 200C/180C Fan/Gas 6.

5. Sprinkle the tarts with the demerara sugar and bake for about 25–30 minutes, until the pastry is golden and the custard is set. Remove from the oven and allow to cool slightly.

6. Brush the melted jam over the tops of the tarts to serve.