Place the cake flour and caster sugar in a food processor. Add the cubes of butter and process until the mixture becomes crumbly. Add the egg yolks and mix. Add the iced water if the dough is too stiff and work in until easily managed.
Preheat the oven to 180ºC.
Remove from the food processor and knead briefly. Cover and chill for 30 minutes. Roll out the dough on a lightly floured surface and place in a 23 cm flan tin. Place a layer of wax paper over the crust, cover with dried beans and wax paper and bake for 10 minutes. Remove the beans and wax paper and bake for a further 10 minutes or until the crust is pale brown. Cool.
Place the cake flour, cornflour and castor sugar in a saucepan. Add the egg yolks and milk. Stir continuously over low heat until the mixture thickens and begins to boil. Pour the mixture into a glass bowl, cover and allow to cool. Add the vanilla essence and mix.
Beat the egg whites until soft peaks are formed and add the extra castor sugar. Beat until the sugar has dissolved and fold the egg whites into the custard mixture. Spoon the filling into the cooled crust and arrange the apricot slices on top.
Place the apricot jam and liqueur in a saucepan and stir over low heat until thoroughly mixed. Pour the glaze over the apricot slices and chill until ready to serve.
Recipe reprinted with permission of You