Instructions: Lightly grease a 24cm. springform tin and line with glad bake.

Gently line the tine with pastry, on the base and up sides, pressing any joins together to help them adhere. Lay a piece of "Glad Bake" paper in the tin and top with pastry weights or rice or dried beans. Bake at 220c. for 10 minutes, then remove the weights and paper and return to the oven for a further 5 minutes. Allow to cool.

Take half the apricots and slice or dice.

Meanwhile, whisk together the eggs, sugar and vanilla until thick. Add the ground almonds and sliced (or diced) fruit and mix gently by hand.

Pour into the pre-cooked pastry and top with remaining apricot halves.

Bake at 160c. for 35 minutes. Pour over 2-3 tablespoons of Amoretto liqueur

(or other if you prefer) and return to the oven for 5 minutes

Allow to cool in the tin, then sprinkle with icing sugar. Serve warm or cold with fresh cream

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