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Apricot Portuguese Tarts
Ingredients
  • subheading: For the custard:
  • 250ml/9fl oz milk
  • 100ml/3½fl oz double cream
  • 1 tsp vanilla extract
  • 1 large free-range egg, plus 2 egg yolks
  • 115g/4oz caster sugar
  • 4 tsp cornflour
  • subheading: For the tarts:
  • butter, for greasing
  • plain flour, for dusting
  • 320g ready-rolled puff pastry
  • ½ x 400g tin apricots, drained and sliced
  • 15g/½oz demerara sugar
  • about 3 tbsp apricot jam, melted, to glaze
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