1.   Brush the edges of the basin well with grease.

2.   Brush the edges of the cake with apricot glaze and press the strip along the sides.

3.   Brush one edge of the strips with a dampened brush and carefully place them against the cake so that they are supported by the cocktail sticks.

4.   Brush the edge of the dough with water, then top with the smaller pastry round.

5.   Brush the edges with water, fold over to make triangles, then seal with the tines of a fork.

6.   Brush edges of each square of dough lightly with egg white.

7.   Brush edges with egg whites to seal dough.

8.   Brush the edges of the pastry squares with the egg mixture.

9.   Brush edge with water and press to seal.

10.   Brush tart edges with egg-milk mixture.