Apricot Chocolate Tart

1. To make the pastry: sift the flour into a bowl, add the butter and rub it in finely with the fingertips. Stir in the sugar, almond extract and egg and mix together with a fork to form a firm dough.

2. Knead the dough on a lightly floured surface until it is smooth. Roll it out thinly and use to line a 9 inch diameter loose-based fluted tart tin. Chill for 30 minutes.

3. Preheat the oven to 200°C/400°F.

4. Bake the pastry case blind for 15 - 20 minutes, until lightly browned at the edge.

5. While the case is baking make the filling: in a bowl, whisk together the egg yolks, one-third of the sugar, the flour and 1 tablespoon of the measured milk until smooth. In a saucepan, bring the remaining milk and the chocolate to the boil, whisking, and pour over the egg mixture, whisking continuously. Return the mixture to the saucepan and cook gently whisking well, until the custard has thickened.

6. Remove the saucepan from the heat and whisk in the cream. Pour the custard into the pastry case and leave until cold.

7. Place the remaining sugar in a saucepan with 5 tablespoons of water and bring to the boil, stirring. Add the apricot halves, cover and cook gently for 2 - 3 minutes until tender. Using a slotted spoon, remove the apricots from the syrup and arrange them over the custard filling. Scatter over the almonds.

8. Add the apricot spread to the syrup in the saucepan and bring to the boil. Boil for 1 minute, then sieve into a bowl. Leave to cool slightly.

9. Pour the apricot syrup evenly over the apricots to glaze and then leave until cold.