I’ve always liked the combination of apricots and almonds, and this is a quick and easy alternative to the more labour-intensive tarte bourdaloue.
500 g apricots
100 g ground almonds
1 vanilla pod (or vanilla extract to taste)
350 ml milk
35 g flour
50 g runny honey (e.g. orange-flower)
75 g sugar
50 g melted butter
1 tbs kirsch
Bring the milk to the boil, add the vanilla and ground almonds, and leave to infuse for up to an hour, depending on how much of a hurry you are in. Remove the vanilla pod if used, and stir in the honey.
Preheat the oven to 200C. Put the flour and sugar in a bowl, whisk the eggs with a fork, and pour them into the flour, whisking constantly. Then whisk in the warm milk and almonds followed by the melted butter.
Butter a gratin dish or deep cake tin, and sprinkle a spoonful of sugar around the inside. Halve and stone the apricots and arrange them in the dish, then pour over the batter. Bake for 10 minutes, lower the heat to 180, and cook for a further 30 minutes. Remove from the oven, sprinkle with kirsch, and then let it cool to lukewarm before eating, with cream.