Start by making the custard: in a small saucepan, beat the egg yolks with the sugar until light and frothy. Add the flour and continue to stir, diluting with the milk. Place over a gentle heat until it thickens.
While the custard is cooling, cut out 4 discs of puff pastry with a 12/14 cm pastry cutter. Line some cupcake moulds with the puff pastry, create a layer of custard over the bottom, add three Apricots in Fabbri Liqueur per tartlet and fold the pastry over to form a rim.
Bake in a preheated oven at 180 degrees for 15 minutes. Remove from the oven and allow to cool before serving.