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Nutrition: per serving

  • kcal258
  • fat14g
  • saturates0g
  • carbs29g
  • sugars4g
  • fibre2g
  • protein5g
  • salt0.37g
    low
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Method

  • step 1

    Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to a lightly dampened baking sheet (this creates steam which helps puff up the pastry), then sprinkle over the ground almonds. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry.

  • step 2

    Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. If you like, drizzle with maple syrup and serve hot, warm or cold. If you really want to indulge, serve with a spoonful of clotted cream or a pouring of single cream.

Recipe from Good Food magazine, July 2002

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Comments, questions and tips (8)

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Overall rating

A star rating of 3.8 out of 5.5 ratings

jill6789

I just made this and it turned out beautifully. I used very ripe apricots (ripe to the point where I had to cut out a few mouldy bits before using!) and they cooked up very nicely - juicy and soft, unlike some other commenter's experiences. The cooking time seemed a little short for me - I probably…

karenfreeth

A star rating of 5 out of 5.

I was concerned when I read some of the comments below, but took them on board. I laid tin foil on the top for about 20 minutes in order not to scorch the pastry or the apricots. After 30 minutes, the centre pastry was a little under-cooked, so I left another 5 minutes and it was perfect. …

Steve Bunyan

Didn't work for me either. Nothing seemed to have cooked after 25 minutes so I tried turning the heat up only for the apricots to start burning whilst the pastry refused to cook. I am determined to get this right as it should be so easy and so delicious. So next time I'm going to try flouring the…

Cheviva

This recipe did not work for me. The apricots didn't release their juice so it was very dry. I will try this again and probably caramelise the peaches first.

charentecook

Excellent recipe, worked really well. I used flaked almonds instead of ground as that's what I had. Delicious with a scoop of vanilla ice-cream.

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