Apricot & Custard puff Pastry Tarts
To make 4 Pastries.
INGREDIENTS
Puff Pastry - 320g
Apricots - 2 (1 per tart)
Eggs - 150ml
Corn flour - 1 Tbsp
Sugar - 1 Tbsp
Vanilla pods - 2 pods
Cream - 1 pint
Milk - 1 pint
INSTRUCTIONS
1. First, cut the Apricots in half, and remove the stones inside.
2. Place a frying pan on a medium heat and add a knob of Butter.
3. Pop in the Apricots.
4. Cook the Apricots for around 2 minutes.
5. Dust the Apricots in Sugar, and caramelise.
6. Remove the glazed Apricots from the pan, and set them aside ready.
7. Next, add 5 Egg yolks to a mixing bowl.
8. Go in with a Tbsp of Corn Flour, and a Tbsp of Sugar.
9. Whisk the yolks into a thick paste.
9. Then, scrape out the seeds from 2 Vanilla pods, and also retain the pods.
10. Add a saucepan to a low heat, and add a pint of Cream and a pint of Milk.
11. Place the Vanilla pods and seeds into the Milk and Cream.
12. Gently simmer as you the Milk and Cream for around 10 minutes, stirring every few moments.
13. Slowly start adding the Milk and Cream to the yolks as you whisk, just a small splash at a time until they are mixed together.
14. Pour the Custard into the saucepan, turn the heat down low, and very gently heat as you stir continuously.
15. Keep stirring the Custard until it is nice and thick, then pour it out into a bowl to cool down.
16. Take the puff Pastry, cut it into 4 squares, and fold over the edges to make a border.
17. Make an Egg wash and brush it onto the Pastry cases.
17. Place the Pastries in the oven for around 7 minutes*
*we want them to start to puff up, and go lightly golden brown