Line a shallow 23cm (9 in) tart tin with the pastry and pre-bake or bake blind. Pre-heat the oven to 180°C (350°F) Gas 4.

Melt the butter and sugar in a heavy-bottomed or non-stick saucepan until blended and light golden brown in colour, stirring occasionally.

Add the apricots and cook for 2-3 minutes so that they are all well coated in the butter mixture, stirring occasionally.

Cover the apricots with water, add the amaretto, cover, bring to the boil, then reduce the heat and simmer until the apricots are really tender, stirring occasionally. Keep the apricots just covered with water and top up as necessary.

Remove the pan from the heat and mash the mixture a little with a potato masher, draining off any excess liquid so that the end result is an apricot goo. Spoon the apricot mixture in the pre-baked pastry case. Sprinkle the chopped almonds over the top, then put to one side.

Whisk the egg yolks and sugar together in a bowl until pale and shiny. Add the cream and almond essence and mix well. Spoon the egg mixture evenly over the apricot. Bake in the oven for 40-45 minutes or until well-browned and set. Remove the tart from the oven and allow to cool. Once cool, dust the tart with sifted icing sugar and sprinkle with a few chopped almonds.

Serve either warm or cold with single cream or creme fraiche. COOK'S TIP -This tart is also solid enough to take on picnics.