These Mini Apricot and Almond Tarts are bursting with juicy fresh apricots and a sweet, rich almond filling. This recipe is ...

Meanwhile, make the filling(s). For the poppy, raspberry and/or apricot fillings, combine the ingredients in small bowls, stir to blend, and refrigerate for 1 hour. For the chocolate, combine the ...

Put the apricot halves in a shallow 1 litre/1¾ pint ... Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides.

Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool.