Baking with Everyday Food

I made my first tart the other day. It was the Apricot tart from the July/August issue of Everyday Food. It was actually easy to make, although it had a few steps. I think the key to this tart is to make sure that you continually whisk while it is on the stove until the big bubble rolls and pops, and then continue whisking for exactly one minute on low. This is what makes the custard thicken and helps it set in the refrigerator. The end result was very good and not too sweet.