Preparation time: 35 minutes
Resting time for the pastry: 20 minutes
Cooking time: 15 + 45 minutes
 

Pastry

1. Using your fingertips, rub the butter into the flour. Add the salt, sugar and just enough water to form a workable, non-sticky dough.
2. Let rest in the refrigerator for 20 minutes.
3. Preheat the oven to 210° C (425° F).
4. Roll out the pastry and line a 26 cm (10") tart pan. Weight the crust with a sheet of parchment covered with dried beans and place in the oven. Bake for 15 minutes.
5. Meanwhile, halve and pit the apricots and macerate in the kirsch and 100 g sugar.

Filling

1. Heat the milk with the vanilla bean which has been split and scraped.
2. Whisk the whole eggs, yolks, sugar and cornstarch. Gradually mix in the vanilla-flavored milk. Place over low heat, stirring constantly, until the mixture thickens.
3. Pour the filling into partially-baked crust. Arrange the apricots on top.
4. Place the tart in a 180° C (350° F) oven for about 45 minutes to finish baking.