Marzipan crumble adds wonderfully rich texture to this sophisticated tart.

Ingredients: (Serves 8)

• 1 basic sweet crust
• 1 large egg, lightly beaten
• 1 kg (2¼ lb) apricots (about 12), stoned and sliced thinly
• 115 g (4 oz) granulated sugar
• 3 tablespoons cornflour
• 1 teaspoon almond essence
• 100 g (3½ oz) plain flour
• 85 g (3 oz) light brown sugar
• 115 g (4 oz) almond paste (marzipan)
• 6 tablespoons unsalted butter
• 28 g (1 oz) flaked almonds

Method:

Preheat the oven to 200°C/400°F/Gas mark 6. Roll out the pastry and line a 28-cm/11-inch tart tin. Prick the surface with a fork and chill for 10 minutes in the freezer. Bake blind for 20 minutes. Remove from the oven and brush the base of the tart with lightly beaten egg. Bake for another 10 to 15 minutes, until the edges are brown and the base of the crust is golden. Transfer to a wire rack to cool. Lower the temperature to 190°C/375°F/Gas mark 5.

To make the filling, combine the granulated sugar, cornflour and almond essence in a large bowl. Add the apricot slices and toss to coat evenly. To prepare the crumble, combine the flour, brown sugar and almond paste in a medium bowl.

Using your fingers, rub the butter into the flour mixture, until large clumps form. Add the sliced almonds. To assemble the tart, sprinkle ¾ of the marzipan crumble over the base of the cooled tart shell. Top with the apricot mixture. Sprinkle the remaining crumble over the top of the tart. Bake for 40 minutes, until the filling is bubbling and the crumble is golden brown. Transfer to a wire rack to cool.