APRICOT & ALMOND BAKEWELL

Apricot & almond bakewell image

A winning combination of sweet pastry and sharp compote

Provided by Sarah Cook

Categories Afternoon tea, Dessert, Dinner, Lunch, Treat

Time 2h15m

Number Of Ingredients 10

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 822 calories, Fat 52 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 45 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium