1kg apricots
390g salted butter (100g melted for apricot confit, 90g chilled for pastry, 200g at room temperature for curd)
100ml liquid honey
175g plain flour, plus extra for dusting
25g almond meal
60g icing sugar
6 eggs, size 7
1 tablespoon milk
1 sheet gelatine
30ml apple cider vinegar or lemon juice
12 saffron threads
15g cornflour
100g caster sugar

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1.To prepare the apricots, rinse them, remove stems and gently pat dry. Bring a large pot of water to the boil.
2.Divide the apricots evenly between two food- safe sealable plastic bags.
3.Melt 100g butter with the honey until combined.
4.Divide this mixture evenly between the bags, remove the air and seal the bags.
5.Place bags into the boiling water and remove from the heat.
6.Cover with a lid for 10 minutes then flip the bags and continue to poach for 10 minutes.
7.Remove the bags from the hot water, dunk in cold water to cool the contents, then put in the fridge.
8.Put the flour, almond meal and icing sugar in a food processor and blitz for 30 seconds.
9.Dice 90g chilled butter and add it to the dry ingredients.
10.Pulse until the butter is evenly distributed.
11.Whisk 2 eggs in a small bowl, weigh out 70g of the beaten egg and add to the mixture (mix the remaining beaten egg with milk for an egg wash).
12.Pulse the mixture 9-10 times until it forms a shaggy dough.
13.Turn it onto a floured surface, knead 5-6 times and roll into a circle about 28cm in diameter and 4mm thick.
14.Line a 25cm quiche dish with the pastry, ensuring it fits snugly and prick the base with a fork 15-20 times.
15.Trim away any excess and place it in the freezer for one hour.
16.While the pastry chills, soak the gelatine leaf in cold water for 5-6 minutes.
17.Remove the poached apricots from the fridge, remove the skins, cut the fruit in half and discard the stones.
18.Place 4 apricot halves in a blender with the apple cider vinegar or lemon juice and saffron threads.
19.Blend for 30 seconds to make a purée. Cook the purée in a pot with the cornflour over a low heat until it thickens.
20.Separate 4 egg yolks (keep the whites for another use) and add to the purée with the caster sugar, whisking continuously over a low heat until it nearly boils.
21.Remove from the heat and whisk in the remaining 200g butter.
22.Remove the gelatine from the water, squeeze well and whisk it into the curd.
23.Sieve into a clean bowl and cover with plastic wrap.
24.Remove the tart shell from the freezer and bake in a preheated oven at 165°C for 20 minutes (no blind baking required).
25.Remove from the oven, brush the interior with egg wash and stand for 5 minutes.
26.Pour the apricot curd onto the pastry and spread it evenly. Refrigerate for 60 minutes.
27.Slice the remaining poached apricots into approximately 4mm-thick slices, arrange them on top of the tart and return it to the fridge for another hour.

Food styling, recipes & photography David Neville