method
1. Preheat the oven to 200°C (400°F) gas mark 6.
2. Chop the butter into small pieces and sprinkle over the base of a 20 cm round Victoria sandwich tin. Sprinkle over the sugar and ginger.
3. Arrange the apricot halves, alternate sides up, over the base of the tin.
4. Roll the pastry on a lightly floured surface to fit the tin and press over the fruit, tucking the edges in. Bake in the oven for 20-25 minutes until risen and golden.
5. To serve, invert on to a warmed serving plate and serve hot with pouring cream or crème fraîche.
2. Chop the butter into small pieces and sprinkle over the base of a 20 cm round Victoria sandwich tin. Sprinkle over the sugar and ginger.
3. Arrange the apricot halves, alternate sides up, over the base of the tin.
4. Roll the pastry on a lightly floured surface to fit the tin and press over the fruit, tucking the edges in. Bake in the oven for 20-25 minutes until risen and golden.
5. To serve, invert on to a warmed serving plate and serve hot with pouring cream or crème fraîche.
serving amount
serves: 4
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