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Ingredients

• 400.0g sweet shortcrust pastry
• 140.0g self-raising flour , plus a little extra for dusting
• 200.0g butter , softened
• 140.0g ground almonds
• 140.0g golden caster sugar
• 3 eggs , beaten
• 1 x 600ml jar apricot compote (I used Bonne Maman)
• 1 tbsp flaked almonds
• icing sugar, Greek yogurt and clear honey , to serve
• 140g Madeira cake

Description

A Winning Combination Of Sweet Pastry With A Sharp Compote

BBC Good Food