Apricot & almond Bakewell

Apricot & almond Bakewell

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(2 ratings)

Prep: 20 mins Cook: 1 hr, 25 mins Plus chilling

More effort

Serves 4
A winning combination of sweet pastry with a sharp compote

Nutrition and extra info

Nutrition: per serving

  • kcal822
  • fat52g
  • saturates21g
  • carbs81g
  • sugars45g
  • fibre4g
  • protein12g
  • salt1.06g
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  • 400g sweet shortcrust pastry
  • 140g self-raising flour, plus a little extra for dusting
  • 200g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g ground almonds
  • 140g golden caster sugar
  • 3 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 x 600ml jar apricot compote (I used Bonne Maman)
  • 1 tbsp flaked almonds
  • icing sugar, Greek yogurt and clear honey, to serve
  • 140g madeira cake


  1. Roll out the pastry with a little flour until big enough to line a deep 20-23cm loosebottom tart tin. Line the tin with the pastry, leaving any excess overhanging. Chill or freeze for 30 mins.

  2. Heat oven to 180C/fan 160C/gas 4. Line the pastry with baking paper, fill with baking beans, then bake blind for 20 mins. Remove the paper and beans, then bake for 5 mins more until the pastry is pale biscuit coloured.

  3. Meanwhile, make the filling. Whizz the Madeira cake in a food processor, then tip into a large bowl with the flour, butter, ground almonds, caster sugar and eggs. Briefly beat together until smooth.

  4. Reduce oven to 160C/fan 140C/gas 3. Tip the compote into the pastry case and spread to cover the base. Spoon over the almond mixture and gently spread to cover the compote. Scatter with the flaked almonds, then bake for 1 hr until golden and firm to the touch. Remove onto a serving plate and serve slightly warm, dusted with icing sugar with Greek yogurt and a drizzle of honey alongside.

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Comments, questions and tips

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nicole011270's picture
14th May, 2011
It felt like cheating as it already contains cake, but it's simple to make and delicious, even though I don't like apricots! Not sure why it's rated as moderately easy?
10th Oct, 2010
I desperatly need to tell you that i am in university, studying to be a chef, and for homework I need to write four ingredients down and dont you think the ingredients are a bit too long to write up.
14th Nov, 2009
6th May, 2009
Nice easy pud, that is special enough to serve when entertaining or just mid week for tea!
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