Apricot & Almond Tart

Step 1: Preheat oven to 180C fan-forced (200C conventional).

Step 2: Roll out pastry on a lightly floured bench to 3mm thicken and ease into a 24cm loose-based fluted tart tin and trim the edges and then freeze for 10 to 15 minutes, until firm.

Step 3: Line pastry with baking paper and fill with baking weights, rice or beans and bake for 20 minutes, until pastry is golden.

Step 4: Remove paper and weights, then brush with one beaten egg and return tart shell to the oven and bake for a further 5 minutes, until pastry is dry and set aside to cool.

Step 5: Meanwhile, combine butter and sugar in a bowl and whisk until light and smooth and remaining eggs, one at a time, whisking well between additions.

Step 6: Fold in vanilla and almond meal and spread filling into tart shell, top with apricot halves in a circular patter and bake for 30 to 35 minutes until just firm and golden and then cool on a wire rack.

Step 7: Combine jham and lemon juice in a small saucepan and heat over a high heat, until simmering and then simmer for 1 minutes or until thickens slightly and then brush this glaze over the tart.

Step 8: Serve with whipped cream and strawberries.