You can use absolutely any fruit you like here; fresh figs are good. I use apple purée for the base and then put apricot halves on top, but you can stick to all apples, strawberries or nectarines, and plums are beautiful. You can serve this with half-and-half Greek yoghurt and lightly sweetened whipped cream with a couple of drops of vanilla extract stirred through. This is dripping with health, I feel — I love to have things like this in my kitchen when the kids ask for a snack.
To make the pastry, put the flour, sugar and butter in a bowl. Work it all together with your fingers until you have a sandy mixture. Add the egg, extra egg yolk and vanilla and carry on mixing until you have a smooth ball. Wrap it up in plastic wrap, flatten and put it in the fridge for about 30 minutes.
Meanwhile, peel and core the apples and cut them into chunks. Put half the butter in a non-stick pan and add the apple chunks, the brown sugar and
Spread the apple purée over the base and put the apricots on top. Scatter with caster sugar, more or less, depending on the sweetness of your fruit. Dot with the rest of the butter, then fold the pastry edge in and over to cover the edge of the filling.
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