Step 1

In a bowl, add your flour and butter. Rub the butter into the flour with your fingers until you reach the texture of coarse breadcrumbs. Add the sugar and stir to combine. Add a bit of water at a time just until you can press it into a ball of dough.

Step 2

Roll it out two to three times, folding the paste over each time. Wrap and refrigerate for 45 minutes.

Step 3

Preheat the oven to 375F. On a lightly floured surface, roll out the dough to 1/8" thickness. Punch out circles slightly larger than your mold. In this case, I used mini cupcake molds to make these tarts. Press the dough gently into mold. With a fork, dock the base of each tart shell. Bake for 10-15 minutes until it's lightly golden brown. Remove from oven and let it cool.

Step 4

In saucepan, combine milk together with the sugar and lemon zest. In a bowl, whisk together the eggs and whisk in the eggs. Whisk until well combined.

Step 5

Pour the mixture into the prepared tart shells and freshly grate a bit of nutmeg on top. Bake at 350F for 15-20 minutes, until the custard is set on the edges but gives just a slight wiggle in the center. Remove from the oven and let it cool.

Step 6

Once cool, nicely arrange your fruit on top. Brush the fruit with the apricot jam to help preserve and finish the tarts.