Apricot tartlet with custard sauce

Preheat the oven to 200 ° C. Pour as large as possible rounds from the puff pastry and put them on the baking sheet.

Spoon a little orange jam in the middle of each round. Make a fan of the apricot parts and brush the edges of the dough with a bit of egg yolk.

Fry the tarts for about 15 minutes in the oven until tender and golden brown for a crispy base. Leave to cool on a rack until lukewarm.

Meanwhile, bring the milk with the sugar and the vanilla pod slowly to the boil and let it infuse for a few minutes.

Remove the vanilla pod from the milk and slowly pour the milk into the egg yolks. Pour this back into the pan and continue to stir at the lowest position over the bottom of the pan until a bonded custard forms.

Put the apricot tarts on plates and pour in a few spoonfuls of the custard sauce.