Pastry : 140g stoneground organic wholemeal flour, 25g icing sugar, 75g cold butter, 1 egg

In food processor mix flour and icing sugar, add butter and blend until it looks like fine breadcrumbs. Add egg and mix until it holds together. If a little dry add a little milk. Chill one hour. When ready grate pastry and press around a 24cm oiled tart tin. Prick the base and chill again 30mins. Preheat oven to 220c and bake 10 to 15 mins until light brown. Remove and let it cool.

Filling : 10 apricots, 100g butter, 100g almonds, 50g brown sugar, juice of half a lemon, 1 egg

Preheat oven to 180c. Cut apricots in half, remove the stones. Place on cooked shell. In food processor, cream butter and sugar (don't worry if it does not mix properly it will during the next stage). Add almonds (I use whole almonds with skin on). Pulse until the almonds have thoroughly mixed with the butter and sugar. Add lemon juice (or a cupfull of brandy) and pulse. Add egg and pulse. Spread the filling around the apricots and along the edge of the pastry.

Bake in preheated oven for 40 minutes. Let cool in tart case.