The delicious fragrance of baked apricot carries so well in an aromatic almond frangipane. Try indulging in the leftovers with yoghurt, for breakfast.
- 250g whole spelt or wheat flour
- 190g butter, cold, cut into 1cm cubes
- 125ml cold water
- 500g British apricots, cut in half, seed removed
- 250g brown sugar
- 125g butter, slightly softened
- 100g ground almonds
- 1 large egg
- Preheat oven to 180°C/350°F/gas mark 4. To make the rough puff pastry, pour the flour into a bowl, add all of the cold cubed butter and stir. Mix in the cold water. Form the pastry into a ball and roll out into a large rectangle. Fold the dough by one third on one side, then fold the other third over the top. Roll out the sheet again then repeat by folding a third and a third. Place in cling film then put in the fridge for 30 minutes.
- Lay the apricots on a baking tray, sprinkle with 150g of the sugar. Take 25g of the softened butter and place a tiny piece on top of each apricot. Bake in a hot oven for 10 minutes until the sugar is melted and the apricots have just begun to soften.
- To make the frangipane, mix the ground almonds, remaining 100g of sugar, egg and 100g of softened butter, and beat until smooth.
- Roll out the pastry 3-5mm thick onto a large baking tray. Using a knife, score a border into the pastry about an inch from the edge. Spread the frangipane mixture evenly over the pastry, about 1cm thick, up to the border, placing the baked apricots on top of the frangipane. Bake for 25-30 minutes or until the pastry and frangipane have risen and are golden.