Instructions: Measure the flour icing sugar and butter into a processor.

Process until it resembles a crumble.

Add the egg and process until the mixture holds together.

Gather together on a floured table.

Wrap in clingfilm and leave in the fridge for about 15 minutes.

Take off a little less than half the chilled pastry for the top and return to the fridge. Roll out the rest of the pastry to make a circle large enough to line a 250mm fluted flan tin.

The pastry is a bit on the soft side but patches up easily.

Spread the grated almond paste over the base of the flan.

Drain the apricots thoroughly and arrange on the base of the flan tin cut side down.

Roll out any trimmings with the remaining pastry for the lid.

Damp the edge of the rim of the pastry in the flan tin.

Lift the pastry over the top of the fruit and press the two layers of pastry together patching the edges if necessary. Stand on a metal baking sheet.

Bake on the floor of the roasting oven with the cold plain shelf on the second set of runners for about 20 minutes. Watch carefully.

As the pastry is a sweet one the edges will brown first so cover with a piece of foil with a 200mm circle taken out of the centre to make a ring just to cover the edges.

Bake on the floor of the roasting oven for 15 minutes.

When the pastry is pale golden transfer to the baking oven on the grid shelf on the floor until a good golden colour another 15 minutes.

If the edges are becoming too brown slip in the cold plain shelf above.

Sieve some icing sugar over before serving.

Serve with cream or creme fraiche.

Thls tart looks wonderful when it is cooked as the pastry cover moulds itself to the shape of the apricots. If youre short of time use a 500g packet of bought shortcrust pastry. Make with fresh apricots when in season and add sugar to taste. (A variation is to use fresh stoned plums) I f you choose to use an ovenproof 250mm fluted flan dish (rather than tin) the tart will take longer to cook

Serves 8

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