PASTRY

1. Pre heat oven 200C Gas Mark 6
2. Put the flour into a bowl, and rub in the butter until it resembles bread crumbs. Stir in the icing sugar.
3. Mix the egg yolk and milk together, add gradually to form dough. Tip the dough on to a lightly dusted work surface and knead gently.
4. Roll out and line two individual tart tins. Cover with cling film, and chill for 20 minutes.

CREME PATISSERIE

1. Whisk the egg yolks, sugar, vanilla extract, flour and 2 tbsp. milk in a bowl. Heat the milk in a saucepan and pour onto the egg mixture, whisking continuously. Pour back into the saucepan, continue whisking, bring to the boil. Remove from the heat. Cover with cling film to prevent a skin forming.
2. Lightly prick the bases of the pastry tart cases, cover with greaseproof paper and fill with baking beans. Put flan tins on a baking tray, and bake blind for 15 minutes. Reduce temperature to 170C Gas Mark 5.
3. Remove the beans and greaseproof paper, return tart cases to the oven for a further 10 minutes. Leave to cool.

GLAZE

1. Melt the apricot jam, add a little water if the glaze is too thick.

To assemble - fill the pastry cases with crème patisserie, top with the strawberries and blueberries.
Brush with the apricot glaze.