serves 7

230g puff pastry

for the créme pâtissière

250ml full fat milk

2 vanilla pods, seeds removed and pods retained

3 free-range eggs, yolks only

60g caster sugar

25g plain flour

1 egg, beaten.

250g apricots

2 tbsp apricot jam

3 tbsp water

1. Preheat the oven to 190ºC

2. Grease (with butter) and flour a 23cm / 9″ loose-bottomed tin

3. Roll out the pastry, drop into the tin. Place in a sheet of baking parchment and pour in the dried beans.

4. Blind-bake for 17 minutes. Remove the parchment and beans. Egg-wash the pastry and return to the oven for another 7 minutes or until light, golden brown.

5. Leave to cool for about 15 minutes.

for the créme pâtissiëre

6. Warm the milk with the vanilla pods and seeds.

7. Cream the sugar, flour and egg yolks together until the mix becomes lighter in colour.

8. Remove the vanilla pods and slowly whisk the milk into the creamed mix.

9. Return to a moderate heat and whisk continually. Once the mixture has thickened, remove from the heat and transfer to a clean bowl. Place a circle of parchment on the surface to prevent a skin forming.

10. Leave to cool.

11. Remove the pastry from its tin. Cover the bottom with a layer of créme pat. Press the fruit cut-side down into the créme pat.

12. Heat the jam and water together until you have a loose, runny liquid. Paint this over the fruit and pastry. Chill