Cooking time: 1 1/2 hours plus rising period of 2 hours
ingredients
serves 6 - 8
1/2 x 3/5 oz cake compressed yeast
4 tablespoons (1/4 cup) lukewarm water
2/3 cup fine sugar
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons butter, melted
1 egg
1 pound fresh apricots, halved and stoned
grated rind of 1/2 lemon
method
1. Mash the yeast with the water and 1/4 teaspoon of the sugar, then leave in a warm place until the mixture is frothy.
2. Sift the flour and salt into a mixing bowl. Make a well in the centre and put in the yeast mixture, melted butter and egg.
3. Gradually draw the dry ingredients into the liquid and mix until the dough comes away from the sides of the bowl. Knead the dough like bread dough until it is smooth and elastic.
4. Leave the dough in an oiled plastic bag to rise, in a warm place, for 1 1/2 - 2 hours or until it has almost doubled in bulk.
5. Put the apricots in a saucepan with 1/4 cup of the sugar and the lemon rind. Just cover the bottom of the pan with water, then poach the apricots gently until they are tender. Drain, reserving the liquid.
6. Heat the oven to 190°C (375°F).
7. Knead the dough for 3 minutes, then pat it out to fit a 8 inch flan ring or pie dish, on a baking sheet. Gently press the dough to hollow the centre slightly. Leave to rise for 15 minutes.
8. Arrange the apricot halves on the dough circle, cut sides down. Sprinkle over 1/4 cup of the remaining sugar and 1 tablespoon of reserved liquid.
9. Bake for 20 minutes. Remove the flan ring, then sprinkle the apricots with the remaining sugar and another 1 tablespoon of the cooking liquid.
10. Bake for a further 10 minutes. Serve warm or cold.
