Apricot & almond Bakewell


  • 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


A Winning Combination Of Sweet Pastry With A Sharp Compote

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