Bake to beat the heat 20 Photos . Updated: 01 Jun 2013, 12:02 AM IST Livemint Get into the hot kitchen, and make use of the season's soft fruits 1/20First make the ginger syrup. Put the caster sugar and water into a small pan. Add the ginger and bring to boil. Let it bubble for a few minutes until the syrup has thickened slightly. Leave to cool. Photographs: Priyanka Parashar/Mint 2/20Put some ice in a bowl, then set another bowl over it. Put a sieve over the top bowl. 3/20Break the eggs into a bowl and scrape in the vanilla seeds. 4/20Whisk with either a hand-held or free-standing mixer for about 30 seconds on medium speed. Slowly add the sugar and whisk on medium speed for a couple of minutes until it thickens. 5/20Sieve in the custard powder and whisk for about 30 seconds. On the slowest speed, add the milk until completely combined. 6/20Pour the mixture into a large, thick-bottomed pan and heat gently until it starts to simmer gently, stirring constantly with a hand whisk to stop the mixture from sticking. 7/20Keep stirring and let the mixture bubble gently for 2-3 minutes until it is very thick, then pour it through the sieve over the ice bath and gently press it through. Whisk in the soft butter with the hand whisk. 8/20Cover the crème pâtissière with a piece of plastic wrap touching the surface so that a skin doesn’t form. Chill in the fridge for at least 1 hour—the cream will keep for up to four days. 9/20Sieve the ground almonds, sugar and flour into a bowl. In another bowl, whisk the butter until it’s very soft. Whisk in about one-fourth of the almond/sugar/flour mixture. 10/20Whisk in one egg with another one-fourth of nut mixture, then add second egg with the rest of the nut mixture. Whisk in pastry cream until mixture is completely smooth. If not using immediately, cover the bowl with cling film. 11/20Roll out the pastry thinly—about one-eighth of an inch. 12/20Cut out circles five-and-a-half inch in diameter. 13/20Carefully line each tartlet tin with a circle of pastry. Put the tins on a tray, cover with cling film and chill in the fridge for 1 hour. 14/20Now bake the pastry shells blind. Heat the oven to 200 degrees Celsius. Cut out six circles of baking paper and place one on top of each pastry in the tins, then pour some dried lentils on to each paper (this stops the pastry puffing up). 15/20Bake the pastry shells like this for 10-15 minutes until pastry is starting to brown. Take tray out and remove papers and lentils. Return pastry shells to the oven and bake for 5 more minutes until they’re golden brown. Leave on a rack to cool completely. 16/20To assemble and bake the tartlets, preheat the oven to 175 degrees Celsius and put the pastry shells on a baking tray. Cut the apricots in half and remove the stones. Cut each half into four slices. 17/20Spoon or pipe about 2 tbsp of the almond pastry cream into each pastry shell. Arrange the apricot slices on top of the almond pastry cream. 18/20Bake the tartlets for about 15 minutes until the cream is set and the pastry is nicely browned. 19/20Remove from the oven, then, while the tartlets are still hot, gently brush some of the ginger syrup over the apricots, cream and top of the pastry. 20/20Delicious, warm or at room temperature.