Enjoy this stunning apricot and Amaretti biscuit dessert served with a sweet jam syrup.


  • For the pastry:

  • 75g (1½ oz) cold unsalted butter

  • 175g (5½ oz) plain flour, sieved

  • Zest of a lemon

  • 1 tbsp caster sugar

  • 1 egg

  • Splash of cold water

  • For the filling:

  • 650g (1½ lb) fresh apricots, not too ripe

  • 2 tbsp soft demerara sugar

  • 6 amaretti biscuits, crumbled

  • 2 large free-range eggs

  • 50g (2 oz) caster sugar

  • 1 vanilla pod

  • 200ml (7 fl oz) Jersey double cream

  • For the syrup:

  • 5 tbsp apricot jam

  • 1 tbsp amaretto

  • To serve:

  • Icing sugar

  • Edible flowers

  • Crème fraîche


  • 1.

    Heat your oven to 200ºC/400ºF/Gas Mark 6.

  • 2.

    To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest. Blitz until the mixture becomes the texture of breadcrumbs.

  • 3.

    Whisk the sugar into the egg then pour into the machine with a splash of water. Blitz just long enough for the mixture to form a ball. Remove with your hands and ensure you have a nice firm ball by moulding with your hands. Wrap in cling film and leave in the fridge for at least an hour.

  • 4.

    Meanwhile halve and stone your apricots then place on a baking tray cut side up. Sprinkle all over with the demerara sugar then roast in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart.

  • 5.

    Roll out and line a 25cm loose-bottomed tart tin with the pastry. Chill again for ideally an hour but a minimum of 30 minutes.

  • 6.

    Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool.

  • 7.

    Spread your crumbled amaretti all over the base then top with a layer of apricots.

  • 8.

    In a large bowl whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the Jersey cream.

  • 9.

    Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the over for 15 minutes then lower the heat to 180ºC/350ºF/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour.

  • 10.

    Allow to cool before slicing and serving with crème fraîche, plenty of icing sugar and an edible flower.

  • For the syrup::

  • 1.

    Warm the jam. Add the amaretto. Heat until bubbling and allow to cool just above room temperature and pour over the cake.

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