The base is shortcrust pastry and I use double Delia's recipe from her 'Complete Cookery Course' so I use 220g plain flour, 50g each of soft butter and lard, a pinch of salt and enough water to bind together. This makes 250g pastry.
You also need:
150g apricot puree [I used apricot preserve]
50g caster sugar
3 eggs + little beaten egg
50g ground almonds
100g sr flour
Preheat oven 180C/gas4
Grease a 35x12cm loose base tart tin [I bought one from Lakeland].
Roll pastry out on floured surface and line the tart tin.
Spread a layer of apricot puree/preserve over the pastry - it's easier if you use the back of a spoon.
Cream the butter, sugar, honey and eggs together, then add the ground almonds and flour and mix gently.
Spoon into the pastry case and smooth the top.
Bake in centre of oven for about 30 mins, then lower temperature to 160C/gas 3 and cook for another 20 mins till golden.
My friend served it with cream to which she'd added a few drops of almond essence and a little bit of honey - heavenly!