200gms sweet short pastry
1 cup milk
1 tsp vanilla
2 egg yolks
4 Tbsp each of sugar and flour
500gms approx of fresh apricots (Willowbrook Orchard)
3 or 4 crushed cardamom pods
3Tbsp apricot jam
2 Tbsp water
Roll out pastry on a floured board and line it into a 20cm tart tin. Bake blind for 25 mins at 190 degrees celsius. (Place baking paper over pastry and put baking beans or rice over the paper to keep it in place). Set aside to cool. Meanwhile cut apricots in half and put in a pot with cardamom pods a small amount of water to cover them and the sugar. Poach until tender.
To make the filling, heat milk in a pot until boiling. Remove from heat. Add vanilla. Beat egg yolks, sugar and flour in a bowl until a smooth paste. Add the heated milk to the bowl and mix. Return the mixture to the pot and heat until it thickens. Do not boil! Cover and leave to cold.
Assembly: Put filling into prepared pastry base. Arrange the apricots decoratively on top. Heat the jam and water, adding more cardamom pods if desired and heat gently until mixed together. Spoon this over the flan.