250g whole spelt or wheat flour
190g butter, cold, cut into 1cm cubes
500g British apricots, cut in half, seed removed
250g brown sugar
125g butter, slightly softened
100g ground almond
1 large egg
Preheat oven 180C
To make the ruff puff pastry pour the flour in a bowl, add 190g of cold butter cut into cubes and stir. Mix in 125ml of cold water. Form the pastry into a ball and roll out into a large rectangle. Fold the dough in by one third on one side then fold the other third over the top. Roll out the sheet again then repeat by folding a third and third. Place in cling film then put into the fridge for 30 minutes.
Lay the apricots on a baking tray, sprinkle with 150g of the sugar. Take 25g of the softened butter and place a tiny piece on top of each apricot. Bake in a hot oven for 10 minutes until the sugar is melted and the apricots have just begin to soften.
To make the frangipane, mix the ground almonds, remaining 100g of sugar, egg and 100g of softened butter and beat until smooth.
Roll out the pastry 3-5mm thick onto a large baking tray. Using a knife, score a border into the pastry about 1 inch from the edge. Spread the frangipane mixture evenly over the pastry about 1cm thick, up to the border, placing the baked apricots on top of the frangipane. Bake for 25-30 minutes or until the pastry and frangipane have risen and are golden.
This article was first written for Liz Earle Magazine.
By TOM HUNT
Tom's manifesto, 'Root to Fruit' demonstrates how we can all become part of the solution, supporting a delicious, biodiverse and regenerative food system, giving us the skills and knowledge to shop, eat and cook sustainably, whilst eating healthier, better-tasting food for no extra cost.