Instructions: First prepare the shortbread pastry.

Mix the first four ingredients together add to the flour and.wark to a smooth.dough.

If the dough remains sticky dust with flour and work in.

Wrap in cling film and chill in the fridge for about 20 minutes.

Meanwhile halve each apricot by slicing around the scone lengthways and twisting it in half; then lever out the stone using fingers or a knife.

Pre heat the oven to 190C/375F/Gas Mark 5. Retrieve the pastry from the fridge and roll out to about a 5mm thickness.

Line a 22cm square (tranche) or 20cm round tin with the pastry.

The pastry is very short aid will tear quite easily but you can patch and press in bits until your tin is fully lined.

Mix the almonds with 1 tbsp of the sugar and scatter over the base.

Pack the case with snug fitting lines of apricots standing on their edges then sprinkle with the remaining sugar.

Bake on the top shelf of the oven for 35 to 40 minutes or until the apricots are just singed on their tops and the pastry looks cooked.

Meanwhile heat the jam with 1 tbsp of water until bubbling then sieve.

Brush it all over the fruit and the edges of the pastry: Try and serve while the tart is still just warm.

Serves 6

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