British Apricot and Almond Tart with Oat Crust

Shopping list

• 100 g ground almonds

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• 80 g rolled oats

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• 80 g plain flour

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• 50 g caster sugar

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• 0.25 tsp salt

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• 100 g dairy-free spread — cold, diced

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• 2 tbsp cold water

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• 4 tbsp apricot jam

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• 6 piece fresh apricots — halved and stoned

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• 20 g flaked almonds

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Grease a 23 cm loose-bottomed tart tin.

2. 2

   In a food processor, pulse the ground almonds, oats, flour, sugar and salt until the oats are finely chopped.

3. 3

   Add the cold diced dairy-free spread and pulse until the mixture resembles breadcrumbs.

4. 4

   Drizzle in the cold water, 1 tablespoon at a time, pulsing until the dough just comes together.

5. 5

   Press the dough evenly into the base and up the sides of the prepared tin. Prick the base with a fork.

6. 6

   Spread the apricot jam over the base, then arrange the apricot halves cut-side up on top. Scatter over the flaked almonds.

7. 7

   Bake for 35– 40 minutes until the crust is golden and the apricots are soft and lightly caramelised.

8. 8

   Cool in the tin for 10 minutes, then carefully remove and transfer to a serving plate. Serve warm or at room temperature.