6–8 fresh apricots (or canned, well-drained)
1 tbsp sugar (optional)
1 tbsp apricot jam (for glazing)
👩🍳 Instructions
1. Prepare the pastry cream
Heat the milk with the split vanilla bean (or add vanilla extract later).
In a bowl, whisk the egg yolks and sugar until pale and creamy.
Add the cornstarch and mix well.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Pour everything back into the saucepan and cook over medium heat, stirring until thickened.
Remove from the heat, add the butter, mix well, and let cool.
(Cover with plastic wrap directly on the surface to prevent a skin from forming.)
2. Assemble the tarts
