Summer apricots make a great tart, but you can choose plums, pears, apples are all great too, whatever is available.
Pastry to line a 28cm x 3cm loose based tart tin
250g plain flour
180g butter, cold, cut into cubes
75g icing sugar
2 egg yolks
Put the flour and butter in a large bowl and rub them together with your fingertips until the mixture resembles coarse breadcrumbs, or you can do this in the processor. Tip in the sugar, mix lightly, now work in the egg yolks until you have a smooth dough. Roll the dough into a ball, wrap in cling film, and chill for at least an hour (or up to three days)
100g butter, room temperature
100g golden caster sugar, plus 2-3 tablespoons for sprinkling
100g amaretto biscuits
100g ground almonds
12/14 apricots, cut in half, stones removed
Set the oven to 180c/gas 4 and place a baking tray in the oven to preheat.
Make the filling in the processor by mixing the butter, sugar, biscuits, ground almonds and eggs.
Set the filling aside while you line the tart tin with the pastry.
Pour the filling mixture into the pastry case, place the apricots on top cut side up and sprinkle with the extra 2/3 tablespoons sugar. Put the tart on the hot baking tray and cook for 50-55 minutes until completely set and nicely browned.