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1
Sift the flour into a large bowl.
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2
Add the butter and rub in until the mixture resembles fine bread crumbs.
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3
Stir in the sugar, then mix in the egg to make a soft, pliable dough.
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4
Cover with plastic wrap and chill for 30 minutes.
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5
Roll out the pastry on a lightly floured work surface and use to line the tart pan.
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6
Prebake with the weights in a 400u00b0F oven for 10 minutes,until the pastry shell is beginning to brown at the edge.
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7
Remove the weights and foil and bake for 5-10 minutes.
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8
Leave to cool.
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9
Put the apricots, cut side down, in a shallow pan with the lemon juice, water, and sugar.
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10
Cover tightly and bring to a boil.
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11
Lower the heat and simmer gently for 3 minutes or until just soft.
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12
Remove the apricots with a slotted spoon, reserving the juices.
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13
Drain on paper towels, and leave to cool.
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14
Remove the pastry shell from the tart pan and put on a serving plate.
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15
Spread the pastry cream over the pastry shell and smooth the surface.
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16
Arrange the apricots, cut side down, on the pastry cream.
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17
Combine the arrowroot (or cornstarch) and brandy (or almond extract) in a small bowl and stir in the reserved apricot juices.
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18
Return the mixture to the pan and bring to a boil, stirring until thick.
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19
Add the toasted slivered almonds.
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20
Spoon the glaze over the apricots,making sure they are coated evenly. (Add a little water to the glaze of it is too thick.)
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21
Leave to stand until the glaze has cooled and set.
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22
Serve the tart cold.
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23
Pastry Cream: Put the 3 eggs, 3/8 cup vanilla sugar, and 1/2 cup flour into a large bowl, add a little milk taken from 1 2/3 cup, and mix until smooth.
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24
Pour the remaining milk into a heavy saucepan and bring almost to a boil.
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25
Pour onto the egg mixture, whisking well.
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26
Rinse out the saucepan, return the egg mixture to the pan, and cook over low heat, stirring, for 15-20 minutes until thickened.
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27
Pour into a bowl and cover with plastic wrap, gently pressing it over the surface of the custard to prevent a skin from forming.
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28
Leave to cool.
