Whenever I see fruit tarts or more particularly, pastry based confections piled high with cream and stickiness, there is, lurking at the back of my mind, a vision of that very “custard pie” on the front of someone else’s mind; very slowly sliding down the front of their mind leaving cream coated, horned rimmed glasses in its wake. The shape of a small sticky “pie” demands that it nestle in the flat of the palm. To eat or to throw, that is the question. I resist the throwing as I don’t want to eat what’s left of my teeth. Unlike a nice piece of cod, I’m better unbattered. And so, temptation resisted, we come to enjoy the sweet tartness that is the result of baking fresh apricots on puff pastry. This perfect little missile is from a well leaved, paper back – ” Real Fast Puddings” by Nigel Slater. I thought that the title related to the velocity of the puddings through the air, which made it a “must have” book. Now that I’ve recovered from the disappointment of finding that it contains nothing but delicious recipes, some of which are coincidentally quite aerodynamic, I use it mostly as a door stop.