Untested - Apricot Tart 1

http://www.marthastewart.com/313795/everyday-apricot-tart?backto=true&backtourl=/photogallery/apricot-recipes#slide_8

I suspect I can use my recipe for Pastry Cream instead of this cornstarch thing. Or would flour or arrowroot powder have the same effect?

Cookie Pie Crust, completely cooled

1/3 cup cornstarch 

5 large egg yolks 

2 cups whole milk 

1/3 cup honey 

5 apricots (about 3/4 pound), pitted and sliced 

2 tablespoons apricot jam

1. Preheat oven to 400F and blind bake the crust. Allow it to cool completely before using to allow the crust to set.
2. Make filling: Place a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together cornstarch and egg yolks. Whisk in milk and honey until cornstarch is dissolved. Whisking constantly, cook over medium until the first large bubble sputters. Reduce heat to low; cook, whisking, 1 minute. Remove from heat; immediately pour through sieve into bowl. Press plastic wrap on surface of pudding; refrigerate 3 hours (or up to 3 days).
3. Whisk chilled pudding until smooth; spread in cooled tart shell, and top with apricots. In a small saucepan, heat jam over medium-low until liquefied; gently brush apricots with jam. Refrigerate tart in pan 1 hour (or up to 3 hours); unmold just before serving.