Make the most of apricots when they're in season by using them in this attractive tart. It has a sweet orange shortcrust base and is topped with a crumbly oat and nut mixture. Serve slightly warm for dessert, or with morning coffee or afternoon tea.
For a Plum Muesli Tart, flavour the pastry with lemon zest and juice instead of orange. For the filling, use halved and stoned plums or damsons instead of apricots, and poach with 80 ml apple juice and ½ teaspoon ground star anise. Cool and then stir in the honey.
• For the topping, mix 50 g rolled oats, 1 small apple, peeled and coarsely grated, and a few dried cranberries and flaked almonds. Bake as for the main recipe.