Custard Tart With Apricot Compote | Homes To Love

Ingredients

• Pastry
• 200g plain flour
• 2 tablespoons icing sugar
• Pinch of salt
• 150g unsalted butter, cold, cubed
• 1 egg, lightly beaten
• Dried Apricot Compote
• 200g dried apricots, roughly chopped
• 3 tablespoons caster sugar
• Juice of 1 lemon
• 1 teaspoon vanilla bean paste
• 150ml hot water
• Custard
• 200ml sour cream
• 250ml pure cream
• 3 large eggs
• 110g caster sugar
• 2 teaspoons vanilla bean paste
• Finely grated nutmeg, to sprinkle (optional)