Cover the container with a lid and freeze for about 4 hours. For the apricot and almond tart, preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a large baking tray or line with baking paper.

Heat the oven to 180°C and place a disc of parchment on the base of a 10inch tart tin. Grease and flour ... the base of your pastry case. Pour the almond mixture over and spread it out.

Divide the almond mixture among the 8 tart pans, about 2 tablespoons each. Press into a single layer, ensuring the filling ...

Make the Tart Shell: In a standing mixer fitted with the paddle, blend the almond paste ... Arrange the apricot quarters in four concentric circles, leaving a 1-inch gap between the second ...

Slice and serve the apricot almond cake. Can I Switch The Apricots ... Firstly, peaches or nectarines will add a similar sweet yet tart flavor to the cake, and provide that same sunny, vibrant ...

The sour cream icing is a favourite and glazes the cake beautifully – the perfect contrast to the tart apricot. In a small bowl, combine the dried apricots and bicarbonate of soda. Cover with ...

When the tart is fully cooked, paint generously with apricot glaze, remove from the tin and serve warm or cold with a bowl of softly whipped cream. First make the shortcrust pastry. Sieve the ...

This is a great cake that works well with different fruit. I have made it for years with tinned plums, but fresh apricots when in season are gorgeous with the almonds. Spelt flour is now much more ...

Apricots make excellent jam if cooked with sugar and lemon juice. Apricot jam is used as a glaze on pastries and to stick cakes such as sachertorte together. Melt the jam with water and strain ...

A cheesy savoury tart with a subtle hint of sweetness from the red onions and apricot. A perfect treat for lunch or a picnic. Pastry: Place the flour in a bowl with the salt, add the diced butter ...

Take the pastry out of the fridge and roll it to about 3mm thickness. Lay the pastry into a 23cm fluted tart tin and press firmly around the sides. Dock the pastry by pricking the base a few times ...