ingredients
serves 6
175 g (6 oz) shortcrust pastry
2 1/4 cups (225 g) 8 oz dried apricots, soaked overnight
1 stick (8 tbsp) 4 oz (112 g) butter
grated rind and juice of 1 lemon
1/2 cup (90 g) Demerara (raw) sugar
1/2 level tsp (2.5 ml) ground cinnamon
2 eggs, beaten
1/3 cup (50 g) wholemeal flour
2 oz (50 g) rolled oats
method
1. Roll out the pastry and use to line a 1.1-litre (2-pint) pie dish. Bake blind in the oven at 200°C (400°F) mark 6 for 20 minutes.
2. Drain the apricots and simmer, covered in fresh water, for about 1 hour until tender.
3. Drain the apricots and liquidise or press through a sieve. Add 50 g (2 oz) of the butter and the lemon rind and juice and beat until the butter melts.
4. Transfer to a bowl and stir in 50 g (2 oz) of the sugar, the cinnamon and beaten eggs. Pour into the pie dish.
5. Mix the wholemeal flour and oats together in a bowl. Cut the remaining butter into small pieces and rub into the flour mixture.
6. Stir in the remaining sugar and sprinkle the mixture over the apricot filling.
7. Bake in the oven at 200°C (400°F) mark 6 for 25-30 minutes until the topping is lightly browned.
8. Serve warm or well chilled with pouring custard or clotted cream.
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