Tartlets with apricot jam

Steps

1. Start by preparing the pastry cream. Cut the vanilla pod in half lengthwise and scrape out the seeds. Heat the milk in a saucepan with the pod and vanilla seeds.
2. Beat the egg yolks with the sugar in a bowl until white. Add the cornstarch. Pour 1/3 of the milk into the bowl, making sure to remove the vanilla pod beforehand. Whisk the mixture until smooth, then pour in the remaining milk.
3. Return the contents of the bowl to the saucepan and heat the cream over low heat. Whisk continuously until the cream thickens.
4. Pour the pastry cream into a bowl and cover with plastic wrap. Let it cool.
5. Roll out the puff pastry into a square with sides measuring 26 cm and cut out 4 squares. Place a layer of pastry cream in the middle, followed by Bonne Maman Intense Apricot Jam. Place the apricots on top.
6. Brush the two puff pastry tips with beaten egg using a pastry brush, then fold them into the middle, pressing them together to seal them well. Bake the remaining dough until golden brown and sprinkle with brown sugar.
7. Bake in the oven at 180 °C for 15-20 minutes.