Put 3 halves of apricot on the custard, then fold the 2 edges of pastry on them. Apply some beaten egg on each hand pie, and ...

Prick the bases with a fork. Spoon the cold custard into the pastry cases and top with the apricot slices. Chill in the fridge for 30 minutes, if you have time. Preheat the oven to 200C/180C Fan ...

Phil Vickery's in the kitchen cooking up a tasty gluten free apricot tart with help from ... 250g fresh, thick custard, ready to eat200g mascarpone cream cheese250g fresh apricots, sliced50g ...