Apricot And Almond Torte

• 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

1. Heat the oven to 190C/fan 170u0b0C Brush a shallow loose-bottom tart tin with some of the melted butter.
2. Blend the almond base ingredients together in a mixer or food processor until smooth and creamy. Spread out evenly in the tin.
3. Arrange the apricots on top, cut-side up, and sprinkle the top with the almonds.
4. Sprinkle the remaining melted butter on top of the almonds, then sprinkle on the sugar.
5. Bake for 40-50 minutes until the base is risen and cooked. Leave in the tin for 5 minutes before removing.

butter, almonds, golden granulated sugar, almond base, flour, ground almonds, caster sugar, butter, eggs, almond extract

Taken from www.food.com/recipe/apricot-and-almond-torte-208168 (may not work)