There’s nothing quite like the taste of this homemade apricot jam recipe. It’s sweet, tangy, and perfect for spreading on ...

These Mini Apricot and Almond Tarts are bursting with juicy fresh apricots and a sweet, rich almond filling. This recipe is ...

The pastry and marzipan melt over the apricot halves to make a wobbly top for this sweet, and simply delicious, fruit tart. For the pastry put the flour, icing sugar and butter into a food processor.

1. Make the Tart Shell: In a standing mixer fitted with the paddle, blend the almond paste, sugar and salt with 3 tablespoons of the butter at medium speed until smooth. Beat in the remaining butter.

1. Make the pastry cream: In a saucepan, combine 3/4 cup of the milk with the sugar and basil; bring to a simmer. Remove the milk from the heat and let stand for 15 minutes. Remove the basil and ...

Apricot and almonds are a match made in heaven and this tart makes the most of both of them. For this recipe you will need a 28cm/11in flan tin and a food processor. Preheat the oven to 190C/170C ...

We had the largest apricot tree in the backyard of my childhood home. It was my secret escape - a place to dream and imagine. This tart is a tribute to that tree. Want to make this later? Tap on the ...

Preheat your oven to 190°C and line a large flat baking tray with parchment. Lay four of the small rectangles of filo onto the tray. Brush each sheet with oil and lay the other sheet on top at ...

I find having a packet of Classic Golden Butter Cake in the pantry a useful – and sensible – move. It can provide an instant answer for a dessert for unexpected guests. This tart uses a packet ...

A cheesy savoury tart with a subtle hint of sweetness from the red onions and apricot. A perfect treat for lunch or a picnic. Pastry: Place the flour in a bowl with the salt, add the diced butter ...

The story goes that this classic upside-down tart was created by accident by two French sisters named Tatin. Classically it is made with apples but apricots are just as good. If in season, use ...

Place the roasted apricot halves skin-side down in cooked tart shell. Spoon the frangipane over the top and bake for 30 minutes or until the frangipane is set and golden brown.