Phil Vickery served up a delicious apricot and almond tart/flan with thickened pastry cream, apricot jam and clotted cream on This Morning.

The ingredients for the creme patissiere: 500mls full cream milk, 2 tsp vanilla extract, 3 egg yolks, 60g caster sugar and 40g plain flour, sifted.

For the pastry: 200g caster sugar, 200g salted softened butter, 3 medium eggs, 250g ground almonds, 75g flour, sifted and 4-5 tbsp crème pâtissière.

For the tart: 1 cooked blind 24cm x 3cm deep pastry case, with the edge nice and proud, 4-6 tbsp apricot jam to spread on the base, 50g flaked almonds roughly, 10-12 apricot halves, canned in syrup or fresh – drained and dried if using canned, 4-6 tbsp icing sugar and Water.

To serve: Clotted cream.

See recipes by Phil in his book titled: Save Money Good Diet: The Nation’s Favourite Recipes with a Healthy, Low-Cost Boost aviialble from Amazon now.