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1
First, make the creme patissiere.
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2
Whisk the sugar, egg yolks and cornflour together in a bowl until smoothly combined and set aside.
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3
Pour the milk into a large, heavy-based pan.
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4
Split the vanilla pods open, scrape out the seeds with the tip of a knife and add these to the milk with the empty pods.
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5
Bring to the boil, then remove from the heat.
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6
Pour about a quarter of the hot milk onto the egg mixture, whisking as you do so, then return this mixture to the rest of the milk in the pan.
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7
Put back over a gentle heat and cook, stirring continuously, until the creme patissiere becomes thick.
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8
Immediately pass through a sieve into a bowl and stir in the butter.
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9
Lay a disc of baking parchment directly on the surface to prevent a skin forming.
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10
Leave to cool and then chill before using.
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11
Roll out your sweet pastry on a lightly floured surface to a large round, about 3mm thick.
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12
Dont worry if it crumbles or breaks on the first roll just press it together and re-roll.
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13
Use the pastry to line a 25cm loose-based tart tin, leaving the excess pastry hanging over the edge.
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14
Chill for 1530 minutes.
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15
Heat your oven to 180C.
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16
Prick the pastry base all over with a fork.
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17
Line the pastry case with baking parchment and baking beans , and bake blind for 15 minutes.
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18
Remove the parchment and beans, brush the pastry case with eggwash and return to the oven for a further 810 minutes until the pastry case is cooked and golden brown at the edges.
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19
Trim off the rough edges and set the pastry case aside.
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20
Leave in the tin for 10 minutes before removing and placing on a wire rack to cool.
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21
Beat the 2 tbsp Kirsch into the cooled creme patissiere and spread it in the cooled pastry case.
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22
Arrange the apricots, cut side down, on top.
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23
Warm the apricot jam and 1 tbsp Kirsch in a saucepan until runny, then pass through a sieve.
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24
Using a pastry brush, brush this mixture over the apricots to glaze.
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25
If you like, you can dust the tart with icing sugar and put it under a hot grill briefly to caramelise the apricots.
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26
Serve the tart with vanilla ice cream if you wish.
