Ingredients
1 quantity Orange sweet shortcrust pastry (see our separate recipe on this site), chilled for 30 minutes
Apricot filling:
500g (1 lb 2 oz) fresh ripe apricots, stoned and quartered
3 tbsp orange juice
½ tsp ground mixed spice
1 tbsp clear honey
Flapjack topping:
45 g (1½ oz) porridge oats
15 g (½ oz) sultanas
15 g (½ oz) hazelnuts, chopped
1 tbsp sunflower seeds
1 tsp sesame seeds
1 tbsp clear honey
1 tbsp fresh orange juice
Method
- To make the filling, place the apricots in a heavy-based saucepan with the orange juice and mixed spice. Bring to the boil, then cover tightly and cook on a low heat for 20–25 minutes, stirring occasionally, until the mixture is thick. Allow to cool, then stir in the honey.
- Preheat the oven to 190°C (375°F, gas mark 5). Roll out the pastry dough thinly on a lightly floured surface and use to line a 23 cm (9 in) loose-bottomed, non-stick flan tin. Prick the bottom of the pastry case.
- Bake the tart case ‘blind’ for 10 minutes, then remove the beans and paper. Bake for a further 5 minutes. Remove from the oven and set aside. Reduce the oven temperature to 180°C (350°F, gas mark 4).
- To make the topping, mix together the oats, sultanas, hazelnuts, sunflower seeds and sesame seeds. Stir the honey with the orange juice, then stir into the oat mixture.
- Spread the cooled apricot filling evenly in the tart case. Spoon the oat mixture over the top and press it down lightly. Bake for 12–15 minutes or until the flapjack topping is pale golden. Serve warm