Method

• To make the pastry: First, sift all dry ingredients into a food processor or alternatively you can hand blend it in a large mixing bowl and add the butter until it resembles coarse bread crumbles
• Slowly add the water until the mixture gathers into large clumps
• Turn the dough out onto a floured surface and knead until smooth
• Then wrap and chill for 30 minutes
• Preheat the oven to 180 c and roll the pastry out into a circle or rectangle
• Place it on a lined baking tray
• Rest until the filling is ready
• To make the filling: Cut the apricots in halves and remove the stones
• Toss the apricots in the lemon juice and leave to macerate for 5 minutes, then put the first measure of caster sugar, lemon zest, and flour into the mix
• Stir the mixture then pile apricots onto the pastry and spread them out
• Fold in the pastry edges around 5cm and pinch the dough to hold
• Use half of the nuts and sprinkle them onto the tart
• Mix the rest of the nuts into the mix with the egg whites and paste to the edge of the pastry
• Finally, sprinkle the rest of the caster sugar over the whole tart
• Bake for 35-40 minutes
• Remove from oven and cool for 15 minutes and then add the edible gold leaf and icing sugar
• Serve with yoghurt or cream (From Holy Cow)