1 Rinse apricots and pat dry, then halve, pit and cut into wedges.
2 Mix together flour and milk in a bowl.
3 Melt 40 grams (approximately 3 tablespoons) butter in a small pot and allow to cool.
4 Halve vanilla bean lengthwise and scrape out seeds with the back of a knife.
5 Combine vanilla with eggs and sugar in another bowl. Beat to a creamy foam with a hand mixer for about 5 minutes.
6 Mix in flour-milk mixture and melted butter.
7 Grease tartlet molds with the remaining butter. Add the batter and spread the apricot pieces on top.
8 Bake the tartlets on middle rack of preheated oven at 225°C (fan 200°C, gas: mark 3–4) (approximately 425°F) until golden brown, 15-20 minutes.
9 Dust warm cakes with powdered sugar before serving.