Instructions: Pre-heat the oven to 200 C/400 F/gas mark 6 Lightly grease a 7 or 8 inch enamel pie plate.

Roll out the pastry and line the pie plate. Spread the lemon curd all over the pastr. Add the apricots and cherries.

Cream the butter and sugar together till pale and fluffy, then gradually beat in the egg about a teaspoonful at a time. Gently and carefully fold in the ground almonds and flour, followed by the lemon juice and grated zest.

Spread this mixture evenly over the lemon curd, smoothing it out with a palatte knife. Sprinkle the halved almonds over the surface. Bake it, on a baking sheet, in the centre of the oven for 15 minutes, then reduce the heat to 150 C/300 F/gas mark 2 and continue cooking for a further 25-30 minutes.

This can be served either hot or cold with cream.

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