Apricot and cream tart

4. Pour the cream into a heavy-bottomed saucepan and let it thicken by heating it over a very low heat. Remove the pan as soon as the first large bubbles appear, then spread the pastry cream in a thin layer on the bottom of your cooled shortcrust pastry.
5. Rinse the apricots, cut them in half and pit them.
6. In a frying pan, melt the honey until golden brown. Add the apricot jam then arrange the apricots on the flat side and let them cook over high heat for 3 to 5 minutes. Flip the apricots over and sprinkle with brown sugar.
7. Arrange your apricots nicely on top of your custard.