Apricot Tart

• 1.25 kg (2½ lbs) apricots, ripe but firm
• 310 g (10

Stone the apricots and cut them in half. Line a 30 cm (12 in.) tart tin with the pastry. Mix together the walnuts with the caster (superfine) sugar and spread this mixture over the bottom of the tart. Lay the apricots cut side down on the walnut meal. Dust heavily with icing (confectioners’) sugar and bake at 180°C (355