Preparation time: 30 minutes
Cooking time: 40 minutes
Ingredients (serves 6):Method: Preheat the oven to 180°C (Gas Mark 6).
Place the pastry on a buttered baking tray. Prick it with a fork. Cover with a sheet of aluminium foil and sprinkle in dried beans to stop the base from bubbling. Bake the base only for 5 minutes.
Remove the stones from the apricots and place the apricot halves in the tart base. Whip the eggs with the crème fraîche, milk, kirsch and sugar. Add the flour and almond powder. Pour the mixture over the fruit and cook in the oven for 40 minutes.