Almond and apricot tart | Dan Lepard

I don't know where all the apricots have been hiding in past years, but right now there seems to be an influx of the most gorgeous crimson-blushed fruit I've ever seen. Their flavour is subtle, so you have to be careful not to mar it with strong spices or overcooking, but by macerating or slow poaching you can strengthen the flavour without overpowering it.

A simple almond tart is the classic way to show off stone fruit, and here this delicate light rye shortcrust adds a rough-hewn cereal flavour to offset the outrageous richness of the filling. I used Grand Marnier to flavour it, made from bitter orange eaux-de-vie and cognac with a seville marmalade flavour, but brandy is fine too. My tart tin was extra deep – so if you have excess apricots, pastry and filling, just make a few mini tarts in a muffin tray.

For the light rye shortcrust
100g rye flour
50g plain flour, plus extra for rolling
25g icing sugar
75g unsalted butter, cold and cubed
2 egg yolks
1-2 tbsp cold water

For the apricots
8-10 apricots, semi or fully ripe
50g caster sugar
25ml Grand Marnier or brandy

For the almond filling
100g caster sugar
75g unsalted butter, softened
150g ground almonds
3 medium eggs
25ml Grand Marnier or brandy
Flaked almonds to finish

1 Make the pastry by putting the flours, sugar and butter in a bowl, then rub everything together until any lumps of butter have vanished. Add the yolks, then mix well with enough water to make a smooth soft dough. Wrap well and chill for 30 minutes to firm it slightly.

2 Roll the dough out thinly to line the base and sides of a 20cm deep fluted tart tin. Chill for 5 minutes to firm the dough again then line the inside with nonstick paper weighed down with baking beans. Bake at 170C/150C fan/335F/gas mark 3 for 25?minutes, then carefully lift off the paper and beans and bake for a further 10 minutes until crisp. Remove from the oven and leave to cool.

3 Meanwhile, halve and stone the apricots, place in a bowl and toss with the sugar. Spoon the Grand Marnier on top, stir again and leave for an hour to soften a little.

4 For the filling, beat the sugar and butter until smooth, stir in the almonds then beat in the eggs, one at a time, and then the Grand Marnier.

5 Spoon the mixture into the tart case, drain the apricots (reserve the?syrup), press them into the filling, then scatter the flaked almonds on the top. Bake for about 40 minutes or until risen and?golden.

6 Leave to cool, then cut into wedges?and serve with a little of the reserved syrup and some softly whipped cream, if you like.

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