Serves 4

This recipe works equally well with peaches and nectarines. Rolling out the pastry twice ensures it rises evenly.

200g puff pastry or pastry trimmings
8-10 fresh ripe apricots
4 egg yolks
50g caster sugar
200ml double cream
3 tbsp apricot jam
Clotted cream or crème fraîche, to serve

1 Roll out the pastry until it is the thickness of a pound coin. Scrunch it up then roll out again into a large square 20mm thick. Cut into four pieces and use to line four individual loose-bottomed flan dishes approximately 11cm in diameter.
2 Preheat the oven to 200C/Gas 6.
3 With a fork, prick the base of each pastry case 3 or 4 times, then place a piece of greaseproof paper on top and cover with uncooked rice or baking beans. Place the flan dishes on a baking tray in the oven for 10 minutes. Remove and allow to cool.
4 Turn the oven down to 180C/Gas 4.
5 When the tarts are cold, remove the paper and rice. With a very sharp knife, trim the edges of the pastry.
6 Halve the apricots and remove the stones. Finely slice them and arrange on the pastry in a circular pattern.
7 Beat the egg yolks and sugar together in a small bowl, gradually incorporating the cream. Take care not to over-work it. Strain through a fine sieve into a jug, then pour the mixture around the apricots.
8 Bake in the oven for 15-20 minutes until the filling is golden in colour.
9 Meanwhile, heat 50ml water and the apricot jam in a small heavy-based pan, stirring regularly. When the mixture is just about to boil, remove from the heat and strain through a metal sieve. Keep warm.
10 When cool enough to handle, remove the tarts from their cases and brush the pastry and apricots with the apricot glaze. Serve the tarts warm with a scoop of clotted cream or crème fraîche.

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