Name: Apricot & almond bakewell
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 2 h 15 min
Yield: 4
Cuisine: British
Ingredients: 400g sweet shortcrust pastry; 140g self-raising flour plus a little extra for dusting; 200g butter softened; 140g ground almonds; 140g golden caster sugar; 3 eggs beaten; 600ml jar apricot compote; 1 tbsp flaked almonds; icing sugar, Greek yogurt and clear honey, to serve; 140g madeira cake

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Apricot & almond bakewell

Apricot & almond bakewell

Sarah Cook

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Serves 4

More effort

Prep: 20 mins

Cook: 1 hr and 25 mins

Plus chilling

A star rating of 4.7 out of 5.3 ratingsRate

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A winning combination of sweet pastry and sharp compote

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A star rating of 4.4 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

400g sweet shortcrust pastry
140g self-raising flour

plus a little extra for dusting
200g butter

softened
140g ground almonds
140g golden caster sugar
3 eggs

beaten
600ml jar apricot compote
1 tbsp flaked almonds
icing sugar, Greek yogurt

and clear honey, to serve
140g madeira cake

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Nutrition: per serving

kcal822
fat52g
saturates21g
carbs81g
sugars45g
fibre4g
protein12g
salt1.1g

low

Method

step 1

Roll out the pastry with a little flour until big enough to line a deep 20-23cm loosebottom tart tin. Line the tin with the pastry, leaving any excess overhanging. Chill or freeze for 30 mins.
step 2

Heat the oven to 180C/fan 160C/gas 4. Line the pastry with baking paper, fill with baking beans, then bake blind for 20 mins. Remove the paper and beans, then bake for 5 mins more until the pastry is pale biscuit coloured.
step 3

Meanwhile, make the filling. Whizz the madeira cake in a food processor, then tip into a large bowl with the flour, butter, ground almonds, caster sugar and eggs. Briefly beat together until smooth.
step 4

Reduce the oven to 160C/fan 140C/gas 3. Tip the compote into the pastry case and spread to cover the base. Spoon over the almond mixture and gently spread to cover the compote. Scatter with the flaked almonds, then bake for 1 hr until golden and firm to the touch. Remove onto a serving plate and serve slightly warm, dusted with icing sugar with Greek yogurt and a drizzle of honey alongside.

Recipe from Good Food magazine, May 2009

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A star rating of 4.7 out of 5.3 ratings

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