Instructions: Prepare pastry:
Chop butter into cubes and refrigerate until hard.

Sift flour into a bowl and gradually rub in butter until mixture resembles breadcrumbs. Whisk egg, sugar and vanilla together and gradually work into mixture to form a smooth dough. Knead gently until incorporated. Wrap in plastic and allow to rest in refrigerator for 30 minutes.

Roll pastry out to fit a 20cm flan ring or pie dish.

Bake "blind" in a moderate oven for 10-15 minutes until pastry is firm.

Prepare filling:
Roughly chop dried apricots.

Place apricots and water in a saucepan and simmer gently for 10 minutes or until apricots are tender. Add sugar and cook a further 5 minutes until dissolved. Allow to cool.

Beat egg with cream and pour over the apricots, mix well to incorporate. Fill baked pastry case with mixture and bake a further 10-15 minutes in a moderate oven or until custard is set.

Serve hot or cold.

A delicious dessert for all occasions.

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.