Ingredients
Filling
Method
1.Preheat oven to moderate 180C. Preheat an oven tray.
2.Sift flour and icing sugar together into a bowl. Rub in butter until mixture resembles fine crumbs. Stir in egg to form a dough. Knead gently until smooth. Wrap in plastic wrap and chill 15 minutes.
3.Make filling: In a saucepan stir juice and sugar together on low heat to dissolve. Add apricots, spice, thyme and peel. Simmer, covered 4-5 minutes, until apricots soften but still hold their shape. Cool 10 minutes.
4.Roll out pastry between 2 sheets baking paper to a 5mm thick oval. Sprinkle with combined most of almond meal, sugar and spice. Top with apricots. Fold pastry border in towards centre, pinching around filling to make a rough case. Brush with egg, sprinkle with remaining sugar mixture.
5.Transfer to hot tray and bake 35-40 minutes until pastry is golden and crisp. Cool on tray 5 minutes. Scatter with almonds. Serve with custard.
When fresh apricots aren’t in season, use 1kg jar drained apricot halves.
Note