Apricot and Almond Torte

This is so easy and SO delicious. It's best made with fresh apricots (though in a pinch I have used tinned apricot halves, well-drained). I have lost count of how often I have made this, and of how many people have complemented me on it!

• Ready In: 55 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• 50  g butter, melted
• 450  g apricots, halved and stoned, quartered if large
• 50  g  almonds, slivered or sliced
• 2 -3  tablespoons  golden granulated sugar

• FOR THE ALMOND BASE

• 50  g self-raising flour
• 200  g  ground almonds
• 85  g caster sugar
• 140  g  soft butter or 140  g margarine
• 2  large eggs
• 1⁄2 teaspoon  almond extract

Directions

1. Heat the oven to 190C/fan 170°C Brush a shallow loose-bottom tart tin with some of the melted butter.
2. Blend the almond base ingredients together in a mixer or food processor until smooth and creamy. Spread out evenly in the tin.
3. Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
4. Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
5. Bake for 40-50 minutes until the base is risen and cooked. Leave in the tin for 5 minutes before removing.