Preheat the oven to 200 C, 400 F, Gas Mark 6.
Place the flour, sugar and butter into a mixing bowl and mix until the ingredients resemble breadcrumbs then add the egg yolks and milk and mix to a soft paste.
Roll out the pastry to line a 23cm (9inch) loose based flan ring. Chill the pastry case until firm; 10 minutes in the freezer or 1 hour in the refrigerator, whilst making the filling.
Place the eggs into a mixng bowl with the sugar and mix well, add the milk and cream. Pass the mixture through a sieve and then add the apricots.
Bake the pastry case blind; place a disc of greaseproof paper into the base of the case and fill with baking beans. Bake the case for 8-10 minutes, remove the beans and bake for a further 2 minutes, until the pastry is golden.
Pour the custard mixture into the flan case, reduce the oven temperature to 180 C, 350 F, Gas Mark 4 and bake until the custard is set, this will take approximately 25 minutes.
Remove the tart from the oven and stand for 30 minutes before serving.