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Deep slice tin 26cm x 20cm (approx)
350g apricots, cut in half and stone removed
2 Tbsp water
250g butter, softened
250g plain flour
100g ground almonds
1 tsp baking powder
Zest of 1 lemon and 1 orange
30g ground almonds for dusting
Preheat oven to 170degC.
To begin, you need to cook the apricots; add the halved apricots to a suitable size pot along with the sugar and water and cook gently until the apricots soften and release their natural juices (about 5-7 minutes). Cool to room temperature.
If possible make the pastry with an electric mixer as you want to cream the butter and sugar until very pale and fluffy (about 5 minutes). Add the zest of the orange and lemons and beat to combine. Add the eggs one at a time, beating well between each addition.
Add the sifted flour, baking powder and ground almonds and lightly mix to just combine.
Spread two-thirds of the mixture evenly on the base of your prepared tin. Carefully place the apricots evenly over the pastry mixture, ensuring you don't add to much liquid as this will make it soggy. With the remaining pastry, using a teaspoon place small spoonfuls across the surface allowing room for the mixture to spread and rise. Sprinkle over the remaining ground almonds and bake in preheated oven for 40-45 minutes.
Cool and cut into desired amounts.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.