Apricot Custard Tart

• 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

1. Preheat oven to 400u0b0F. Grease a 10 inch loose-bottomed tart pan.
2. 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.
3. 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.
4. Dust with powdered sugar and serve warm.

flour, powdered sugar, egg, cold butter, apricot halves, sugar, vanilla, heavy cream, milk, cornstrach

Taken from recipes-plus.com/api/v2.0/recipes/31030 (may not work)