• 1 x 500g shortcrust pastry block 
• 6 tbsp peach jam
• 8 peaches halved and stoned
• 1 egg, beaten
• 1 tbsp brown sugar

Instructions:

1.

Preheat the oven to 190°C, 170°C fan, gas 5. Roll the pastry out to an approximate 30cm round shape, trim to neaten. Transfer to a baking sheet lined with baking parchment and chill for 30 mins while you prepare the apricots.
 
2.

Place the peach jam in a medium bowl, add 1/2 tbsp warm water and mix well to loosen. Add the peaches and mix gently to coat in the jam.
Pile the peaches in the center of the pastry, leaving a 5cm border. Pull up the sides of the pastry and pleat around the peaches, use a little beaten egg to secure the pleats in place if necessary.
Brush the pastry with the remaining egg, then sprinkle over the sugar (concentrating on the pastry).

3.

Bake for 25-30 mins until the pastry is golden and the apricots are soft. Serve warm or cold with whipped cream.

Enjoy :)