• Firstly, Mill the flour.
• Place milk and 1/4 cup (50g) of the sugar in a sauce pan, and then heat on medium-high heat until just before boiling. The milk will start to foam and steam. Stay close by, and make sure to stir occasionally so the milk doesn't burn to the bottom of the pan.
• In a heat proof bowl whisk together the remaining sugar, starch, flour, and salt.
• Add eggs & egg yolk to the sugar/flour mixture, whisk until smooth.
• Once the milk mixture is hot, and steaming turn off the heat.
• Temper the egg mixture. To do this, use a metal ladle or measuring spoon to take about 1/3 of the hot milk mixture, and pour over the egg mixture in batches. Make sure to keep stirring the egg mixture while pouring in the hot milk to keep the eggs from scrambling. Stir to combine. (I have a video linked to show this process if needed.)
• Once about 1/3 of the hot milk is added to the eggs, pour the entire egg mixture into the remaining milk mixture. It should appear fairly smooth. (if it is not smooth, the eggs may have curdled, and you will need to start again.)
• Once all the egg mixture is in with the milk mixture in the sauce pan, then turn the heat back on to medium-high again. Bring the whole mixture to a boil. It should start to thicken. Let it boil for 1 minute, make sure to keep stirring!!!
• After the 1 minute boil, the pastry cream should be thickened. So, turn off the heat, and remove the pan to a hot pad.
• Stir in the butter and vanilla. Pour into a heat safe bowl.
• Cover the pastry cream with plastic wrap, making sure the plastic is touching the surface of the pastry cream. (This will prevent a skin from forming.)
• Let the covered pastry cream cool down to room temperature before adding to your tart crust. (You can pop it in the fridge to speed up the process is needed.)

Instructions To Make Into A Fresh Fruit Tart

• Fill the baked tart shell (I also have a tart shell recipe) with the room temperature pastry cream, cover with plastic wrap covering the cream's surface all the way around. Place in the refrigerator until it is set and cold throughout, this will take about 1-2 hours.
• Slice Fresh Peaches or any soft fruit or berries. Arrange fruit on the top of the pastry cream as desired. You can be as creative or not as you choose.
• In a small microwave safe bowl, heat the apricot preserves with a little water until hot.
• Let it cool slightly, then brush the glaze on the top of any sliced fruit to make a shiny protective glaze.
• Lastly, enjoy!