Apricot frangipane tart

Beautiful British apricots are now at their peak until the end of August.

Serves 8-10 • Ready in 1hr, plus chilling

300g all-butter shortcrust pastry 12-14 apricots, stoned and quartered 150ml elderflower cordial

250g soft unsalted French butter 125g golden caster sugar

250g ground almonds

1-2tsp vanilla bean paste or extract 2 eggs, beaten

6tbsp apricot jam icing sugar, to dust

Roll out the pastry to 5mm thickness and use to line a 23cm loose-bottomed tart tin, so the edges overhang slightly. Prick the base and chill for 20mins.

Heat the oven to 180C, Gas Mark 4. Line the pastry with greaseproof paper and fill with baking beans. Place on a baking tray and cook for 20mins. Remove the beans and paper, and bake for a further 15-20mins, until very pale golden.

3 Put the apricots in a pan with the cordial and bring to a gentle simmer for 8mins, until tender but still holding their shape. Remove the apricots using a slotted spoon and leave to cool, then simmer the syrup until it’s reduced by half.

4 For the frangipane, beat the butter and sugar together, until light in colour. Add the almonds and vanilla and continue beating. Add the eggs, a little at a time, until combined.

5 Spread 4tbsp jam over the pastry, then spoon the frangipane over. Bake the tart for 40mins, until golden. Set aside to cool slightly then arrange the apricots on top. Mix the remaining jam with 1tbsp of the poaching syrup, brush over the top; sprinkle with icing sugar. Per serving: Cals 280, Fat 6.2g,

Sat fat 3.7g, Carbs 39g w&h