Apricot And Almond Torte - cooking recipe

Ingredients

50 g butter, melted
450 g apricots, halved and stoned, quartered if large
50 g almonds, slivered or sliced
2 -3 tablespoons golden granulated sugar
FOR THE ALMOND BASE
50 g self-raising flour
200 g ground almonds
85 g caster sugar
140 g soft butter or 140 g margarine
2 large eggs
1/2 teaspoon almond extract

Preparation

Heat the oven to 190C/fan 170\u00b0C Brush a shallow loose-bottom tart tin with some of the melted butter.
Blend the almond base ingredients together in a mixer or food processor until smooth and creamy. Spread out evenly in the tin.
Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
Bake for 40-50 minutes until the base is risen and cooked. Leave in the tin for 5 minutes before removing.