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Preheat the oven to 180°C (350°F).
Roll out the puff pastry on a baking sheet lined with parchment paper.
Drain the apricots and slice them in halves or quarters. Set aside.
In a saucepan, heat the milk with the vanilla pod (split and scraped) over medium heat until just boiling. Remove from heat and let it infuse.
In a bowl, whisk the 2 egg yolks with sugar and cornstarch until smooth and pale.
Remove the vanilla pod from the milk, then slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens into a custard. Remove from heat and let cool.
Spread the custard evenly over the puff pastry, leaving a small border around the edges.
Arrange the apricot pieces neatly on top of the custard.
Brush the edges of the pastry with the extra egg yolk to create a golden crust.
Bake for 25–30 minutes or until the pastry is puffed and golden.
Remove from oven and brush the apricots with a thin layer of jam for shine.
Once cooled, dust lightly with icing sugar before serving.
Serving and storage tips:
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