Method

• Heat oven to 170C

To cook the apricots:

• Add the halved apricots (stones removed) to a suitable sized pot along with the sugar and water and cook gently until the apricots soften and release their natural juices (about 5 -7 minutes).
• Cool to room temperature.

To make the pastry - If possible do this with an electric mixer:

• Cream the butter and sugar until very pale and fluffy (about 5 minutes).
• Add the zest of the orange and lemons and beat to combine, add the eggs one at a time, beating well between each addition.
• Add the sifted flour, baking powder and ground almonds and lightly mix to just combine.
• Spread two-thirds of the mixture evenly on the base of your prepared tin.
• Carefully place the apricots evenly over the pastry mixture ensuring you don’t add too much liquid as this will make it soggy.
• With the remaining pastry, using a teaspoon place small spoonfuls across the surface allowing room for the mixture to spread and rise.
• Sprinkle over the remaining ground almonds and bake in preheated oven for 40-45 minutes.
• Cool and cut into desired amounts.