This is a tantalising tart made with caramelised apples melting into a creamy vanilla custard all cradled by crisp pastry. What I love about fruit tarts like this one is that you can change the fruit to whatever is at hand- pears, peaches or apples. I am going to try persimmons and a strawberry rhubarb combination next and will report back on the results. The recipe is flexible in that the pastry can be made (or bought) up to a couple of days in advance. The custard can also be made in advance. When you want to make the tart, just roll the pastry out, fill it with custard, top with the cut fruit and brush on the apricot jam. Bake it to cook the fruit and its done.