Apricot Custard Tart - cooking recipe

Ingredients

1 3/4 cups all-purpose flour
3 tbsp powdered sugar, plus extra for dusting
1 None egg, plus 2 egg yolks
1 cup cold butter, diced
2 (15 oz) cans apricot halves, drained
1/2 cup sugar
2 tsp vanilla extract
1 1/4 cups heavy cream
1 3/4 cups 2% milk
1/2 cup cornstrach

Preparation

Preheat oven to 400\u00b0F. Grease a 10 inch loose-bottomed tart pan.
Combine flour, powdered sugar, whole egg, 1/2 cup butter, 1 tbsp cold water and a pinch of salt in a mixing bowl. Knead with the dough hook of a mixer then with your hands until smooth. On a floured work surface, roll out into a 13 inch circle then use to line prepared pan. Prick all over with a fork. Chill for 30 mins.
Arrange apricots over tart shell. Bring sugar, vanilla, cream, 1 1/4 cups milk and remaining butter to a boil. Whisk together cornstarch, egg yolks and remaining milk then add to hot milk mixture. Bring back to a boil and simmer, stirring constantly, for 1 min. Pour over apricots and bake for 30 mins, until set.
Dust with powdered sugar and serve warm.