Method

• Roll out pastry on a floured board and line it into a 20cm tart tin
• Bake blind for 25 mins at 190 degrees celsius
• (Place baking paper over pastry and put baking beans or rice over the paper to keep it in place)
• Set aside to cool
• Meanwhile cut apricots in half and put in a pot with cardamom pods a small amount of water to cover them and the sugar
• Poach until tender
• To make the filling, heat milk in a pot until boiling
• Remove from heat
• Add vanilla
• Beat egg yolks, sugar and flour in a bowl until a smooth paste
• Add the heated milk to the bowl and mix
• Return the mixture to the pot and heat until it thickens
• Do not boil! Cover and leave to cold
• Assembly: Put filling into prepared pastry base
• Arrange the apricots decoratively on top
• Heat the jam and water, adding more cardamom pods if desired and heat gently until mixed together
• Spoon this over the flan