7fl oz double cream
6 dried apricots
4fl oz milk
6 brioche slices
2tbs Grand Marnier
2oz caster sugar
3oz icing sugar
Make pastry by rubbing butter with flour and a little of the icing sugar. Work just until it starts to form a dough and then add one egg. Form into a ball and refrigerate for 30 minutes.
Dice apricots and soak in Grand Marnier. Grease four ramekins and line with pastry then bake blind until firm but not overcooked. Make custard by beating four eggs and sugar together and pouring on the warm cream and milk.
With a round cutter the same size as the ramekin cut out the brioche butter and cut into quarters.
Finely grate the zest of orange and add to custard along with the Grand Marnier from the drained apricots.
Into pastry cases add some of the diced apricots and cover with three of the brioche quarters. Repeat second layer in all four ramekins.
Fill tarts with custard and bake in a moderate oven until golden brown.
Turn out and dust with icing sugar and serve with sauce anglaise and a little apricot compote.