Instructions: Preheat the oven to 200 C, 400 F, Gas Mark 6.

Place the flour, sugar and butter into a mixing bowl and mix until the ingredients resemble breadcrumbs then add the egg yolks and milk and mix to a soft paste.

Roll out the pastry to line a 23cm (9inch) loose based flan ring.

Chill the pastry case until firm; 10 minutes in the freezer or 1 hour in the refrigerator, whilst making the filling.

Place the eggs into a mixng bowl with the sugar and mix well, add the milk and cream. Pass the mixture through a sieve and then add the apricots.

Bake the pastry case blind; place a disc of greaseproof paper into the base of the case and fill with baking beans. Bake the case for 8-10 minutes, remove the beans and bake for a further 2 minutes, until the pastry is golden.

Pour the custard mixture into the flan case, reduce the oven temperature to 180 C, 350 F, Gas Mark 4 and bake until the custard is set, this will take approximately 25 minutes.

Remove the tart from the oven and stand for 30 minutes before serving.

NOTES : A luscious custard tart made from organic ingredients.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.