Upside Down Apricot Pie with Custard

Drain your apricots and pat dry with a paper towel.

Grab one sheet of puff pastry and cut into 1/4 squares.

Line a baking tray with baking paper.

Place brown sugar and cinnamon over the tray.

Place 3 apricot halves down the middle of each 1/4 of your baking tray.

Place a square of puff pastry over the top of your apricots.

Press down the edges with a fork.

Cut a little slit in the top of each one.

Brush with milk.

Place in the oven at 200°C for 15 to 20 minutes or until golden brown.

In a saucepan with a heavy bottom combine milk and vanilla. Heat gently until it is steaming hot but not quite boiling.

In a separate bowl whisk together your eggs, sugar and cornflour and mix well until completely combined.

When your milk is heated, remove it from the heat and slowly whisk in egg and sugar mixture.

Pop back on the heat and keep whisking until it comes to the boil and is thickened.

Add butter to the saucepan and whisk until the butter is melted.

Remove the apricot pie tin from the oven. Flip the tray onto a board, removing the tray and gently peeling the oven paper off.

Add custard to a serving bowl, placing the apricot pie on top.