How to make it

  • Make basic pastry (see related recipe). Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 23cm (base) loose-based round flan tin. Roll pastry between 2 sheets baking paper until 4mm thick. Line tin with pastry. Trim excess. Refrigerate, covered, for 30 minutes.
  • Meanwhile, pat apricot and peach dry with paper towel. Place in a saucepan over medium heat. Add sugar, cornflour and lemon juice. Cook, stirring, for 4 to 5 minutes or until mixture has thickened and heated through. Cool.
  • Place flan tin on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 12 to 14 minutes. Remove paper and weights. Bake for 5 minutes or until base is light golden. Set aside to cool.
  • Meanwhile, make Crumble topping: Place flour, sugar and butter in a bowl. Using fingers, rub butter into flour until mixture resembles breadcrumbs. Stir in almonds.
  • Sprinkle biscuit over base of pastry case. Top with apricot mixture. Sprinkle with crumble topping. Bake for 15 to 20 minutes or until golden. Set aside for 15 to 20 minutes. Remove from tin. Serve.

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