- 1 x 500g shortcrust pastry block
- 6 tbsp peach jam
- 8 peaches halved and stoned
- 1 egg, beaten
- 1 tbsp brown sugar
Preheat the oven to 190°C, 170°C fan, gas 5. Roll the pastry out to an approximate 30cm round shape, trim to neaten. Transfer to a baking sheet lined with baking parchment and chill for 30 mins while you prepare the apricots.
Place the peach jam in a medium bowl, add 1/2 tbsp warm water and mix well to loosen. Add the peaches and mix gently to coat in the jam.
Pile the peaches in the center of the pastry, leaving a 5cm border. Pull up the sides of the pastry and pleat around the peaches, use a little beaten egg to secure the pleats in place if necessary.
Brush the pastry with the remaining egg, then sprinkle over the sugar (concentrating on the pastry).
Bake for 25-30 mins until the pastry is golden and the apricots are soft. Serve warm or cold with whipped cream.
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