This is an easy pudding made with tinned fruit. I used apricots because they are a favourite but peaches or pears work just as well.
1 flan case made from ready-made short-crust pastry.
For the filling:
½ pint milk
1oz caster sugar
2 eggs, beaten
½ tsp almond extract
1 x 400g tin of apricot halves drained (reserving the juice)
For the topping:
Drained apricot juice from the tin
1 teaspoon arrowroot
First make the pastry case, prick the base all over with a fork and put to one side, no need to blind bake.
Next make the filling. Place the milk and sugar in a saucepan and heat. Blend the eggs, and almond extract with the cornflour pour over the hot milk and return to the pan to reheat until thickened. Leave to cool.
Arrange the apricot slices over the base of the pastry. These need to be as dry as possible to prevent the juice soaking into the pastry. Then spoon the custard mixture on top, spreading it evenly.
Bake in the oven for 45 to 50 minutes until the pastry is crisp and the tart is golden brown.
To finish, make a glaze by mixing together the arrowroot and apricot juice and heating gently until it clears. Using a spoon, pour over the tart and leave to set.
Serve warm or cold.