Method

• Heat oven to 170C To begin you need 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