The next day, preheat the oven to 180C/350F/gas 4.
Grease the tart tin with butter.
To make the pastry sift the flour and salt into a large mixing bowl or food processor bowl.
Add the butter and then rub in (or process if using food processor) until the mixture resembles fine breadcrumbs.
Place the egg yolk in a cup, add the ice cold water and whisk together.
Add to the pastry, mix and bring together to make a dough adding more water if the dough is too dry. If using a processor add the egg mixture and whizz until the mixture forms a ball of dough.
Wrap the dough in clingfilm and place in the fridge for 30 minutes.
Roll out the pastry on a lightly floured work surface and line the tart tin with it.
Scrunch up a large piece of baking paper, open it out and place over the pastry. Fill with baking beans and bake in the preheated oven for 15 minutes.
Take out of the oven, remove the paper and baking beans and brush the pastry with the beaten egg. Return to the oven for a further 10 minutes. Set aside to cool. Leave the oven on.
To make the filling, drain the apricots and chop up finely.
Place in the saucepan with the caster sugar and a little water, bring to the boil and simmer until the apricots are soft. You should have an almost jam consistency. Set aside to cool.
Place the eggs and yolks in the mixing bowl and whisk thoroughly.
Add the cream and the butter and continue to whisk.
Add the apricot mixture and stir in.
Pour the mixture into the pastry case and place in the oven for 30 to 40 minutes or until the filling has set.
Check after 20 minutes to ensure the top isn’t burning. If it is, place a piece of kitchen foil over the top.
Remove from the oven and allow to cool before turning out onto a serving dish.
