APRICOT AND ALMOND TART

Preparation time 20 mins plus 15 mins chilling Cooking time 1 hour Serves 10

350g shortcrust pastry,

homemade or store-bought Cooking oil spray, to grease 1 free-range egg, lightly beaten,

plus extra 3 free-range eggs 150g unsalted butter, softened 150g caster sugar

1 tsp natural vanilla extract 175g almond meal

1 cup tinned apricot halves

½ cup apricot jam

Juice of ½ lemon Whipped cream and sliced

strawberries, to serve

STEP 1 Preheat oven to 180°C fanforced (200°C conventional). Grease a 24cm fluted tart tin with cooking oil and line base with baking paper. STEP 2 On a lightly floured bench, Roll out pastry in a rough circle about 3mm thick. Gently transfer pastry to prepared tin, pushing it into sides, and trim the edges. Put pastry in the freezer for 10-15 minutes, until firm.

STEP 3 Line pastry base with crumpled baking paper and fill with baking weights or dried beans. Bake for 20 minutes, or until pastry is golden. Remove paper and weights, and brush with beaten egg. Return tart shell to oven and bake a further 2 minutes. Set aside.

STEP 4 Put butter and sugar in a large bowl. Using electric hand beaters, beat until light and smooth. Add extra eggs one at a time, beating well after each addition. Fold in vanilla and almond meal. Spoon filling into tart shell and smooth top with a spatula. Top with apricot halves in a circular pattern around the rim, and one in the middle. Bake for 25-30 minutes, until just firm and golden. Cool on a wire rack.

STEP 5 Meanwhile, put jam and lemon juice in a small saucepan over high heat. Bring to the boil and cook for 1 minute, or until thickened. Remove tart from tin and transfer to a large serving plate. Brush glaze over the tart, and serve with whipped cream and sliced strawberries.