While you can certainly combine the berries with fresh apricots as well, Murray opts for apricot jam. She macerates the ...

The pastry and marzipan melt over the apricot halves to make a wobbly top for this sweet, and simply delicious, fruit tart. For the pastry put the flour, icing sugar and butter into a food processor.

The cake is topped with a tart, fruity apricot jam, a natural pairing for ... Add a few tablespoons of sweetener, such as sugar or honey, and around 4 tablespoons of melted fat, such as butter ...

For an unconventional twist, we love embellishing the crust with pistachios, and topping the tart with a drizzle of chestnut honey or a dollop of passion-fruit cream. One of our favorite ...

Spray a 14-by-4 1/2-inch rectangular tart pan with a removable bottom with ... Line a baking sheet with parchment paper. Arrange the apricot halves cut side up on the paper and sprinkle all ...

Mix the Greek yoghurt, honey and vanilla together in a bowl, then place a good dollop into each pastry case. Divide the fruit among the tartlets, piling it up high. Brush with the warm apricot jam ...

We had the largest apricot tree in the backyard of my childhood home. It was my secret escape - a place to dream and imagine. This tart is a tribute to that tree. Want to make this later? Tap on the ...

Arrange the apricot quarters in four concentric circles, leaving a 1-inch gap between the second and third circles and a 2-inch round in the center of the tart. Fill in the spaces with the ...

A cheesy savoury tart with a subtle hint of sweetness from the red onions and apricot. A perfect treat for lunch or a picnic. Pastry: Place the flour in a bowl with the salt, add the diced butter ...

Pan out to the apricot tart: a small, hand-sized pie with an all-American latticed crust. The afterthoughts of coarse ground sugar pit the top like freckles, and from underneath peeks the bright ...

This tart uses a packet cake mix in the base and canned apricot halves for the topping so is a handy recipe made from store cupboard ingredients.