Bakewell Tart with Apricot Compote and Almond

• sweet shortcrust pastry↗400g g
• self‑raising flour140g g

  plus a little extra for dusting

• butter↗200g g

  soft

• ground almond↗140g g
• golden fine sugar↗140g g
• eggs↗3

  beaten

• apricot compote↗600ml ml

  jar

• almond pieces↗1 ст. л. tbsp
• powdered sugar, Greek yogurt↗

  and clear honey, for serving

• Madeira cake140g g

Step-by-step instructions

1. 1

   Roll out the dough, sprinkling it with a small amount of flour until it is large enough to line a deep tart tin of 20–23 cm diameter, leaving the excess overhanging. Transfer the dough to the tin, chill or freeze for 30 minutes.

2. 2

   Preheat the oven to 180 °C (convection 160 °C, gas 4). Place parchment paper on the dough, sprinkle with baking beans and bake “blind” for 20 minutes. Remove the paper and beans, then bake for another 5 minutes until the crust turns a light biscuit colour.

3. 3

   While the crust bakes, prepare the filling. Pulse the Madeira cake in a food processor, transfer to a large bowl, add the self‑raising flour, softened butter, ground almond, golden fine sugar and beaten eggs. Mix quickly to a homogeneous mass.

4. 4

   Reduce the oven temperature to 160 °C (convection 140 °C, gas 3). Pour the apricot compote into the crusted tin and spread evenly over the bottom. Spoon the almond mixture on top, smooth gently so it fully covers the compote. Sprinkle with almond pieces and bake for 1 hour until the surface is golden and firm to the touch. Transfer the tart to a serving plate, serve slightly warm, dusted with powdered sugar, with Greek yogurt and a drizzle of honey.