To make the pastry cream, bring the milk to a boil.

Meanwhile, beat the eggs and sugar together, then add the flour.

Pour the hot milk over the mixture and return to low heat, stirring constantly until thickened, about 5 to 10 minutes.

Let the cream cool. Once cooled, preheat the oven and pour the cream into the pie crust placed in a tart pan (such as Pyrex).

Arrange the apricots on top of the cream, pressing them in slightly. Sprinkle with vanilla sugar. Bake for 40 to 45 minutes at 350°F (180°C).

Best served cold, but some may enjoy it warm.