• 250 g (½ lb) sweet shortcrust pastry
• 500 g (1 lb) apricots, stoned and halved
• 3 free-range eggs
• 200 mls (7 oz) single or whipping cream
• 100 g (4 oz) caster sugar
• seeds of 6 cardamom pods

Line a 20-25 cm. (8-10 inch) flan ring with the pastry, and cover with the fruit, cut side down. Beat the remaining ingredients, and pour over the fruit. Bake in a preheated oven at 200°C/400°F/gas mark 6, for 15 minutes, and then turn down to 180°C/350°F/gas mark 4, for a further 30 minutes. Serve hot, warm or cold.

A variation on this is to separate the eggs, and use a little more cream to beat with the egg yolks. Make a meringue with the whites and extra caster sugar, and spread over the pie. Bake at 180°C/350°F/gas mark 4 for 35 minutes, and then at 150°C/300°F/gas mark 2 for 15 to 20 minutes.