Apricot Custard Tart - cooking recipe

Ingredients

for RICH SHORTCRUST PASTRY (for Flan Case)
12 (3 cup) ounces all-purpose flour
1/2 teaspoon salt
1 tablespoon icing sugar
4 ounces butter
3 ounces lard
1 dash lemon juice
9 teaspoons water
CONFECTIONERS CUSTARD
3 eggs
3 ounces caster sugar
3 tablespoons flour
3/4 pint milk
3 drops vanilla extract
FRUIT FILLING
3 (15 ounce) cans apricot halves (or other)
ARROWROOT GLAZE
3 teaspoons arrowroot
1/2 pint fruit juice
2 tablespoons apricot brandy

Preparation

Make the pastry in the usual way.
Roll pastry out and line an 11\" shallow, fluted flan tin (with a removable base).
Line with either foil or greaseproof paper, and baking beans or rice.
Bake'blind' for 25 minutes@ 400'F (Gas mark 6)-to dry the base of the flan case.
Remove from the oven and leave to cool.
TO MAKE THE CUSTARD: blend together the eggs, sugar and flour.
Boil the milk and pour onto the egg mixture.
Stir well, and return to to the pan bringing to the boil and simmering for 2-3 minutes until thick.
Remove from the heat and stir frequently to avoid a skin forming.
Add the vanilla extract.
Allow the custard to cool then spread it onto the base of the flan case.
Drain the fruit and arrange on top of the custard.
Put the arrowroot in a pan, blend in the fruit juice and simmer until thick.
Stir in the apricot brandy.
Spoon or brush the arrowroot glaze over the fruit and leave until set.