Apricot Amber

Shortcrust Pastry 

100g plain flour, 25g margarine, 25g white fat

Fruit 

440g can apricots

Meringue

2 eggs, 50g margarine, 50g caster sugar

How to prepare: 

Oven Gas 7/210°c. Make shortcurst pastry in processor. Roll out and line a 18cm ovenproof pie plate, crimp the edges. Bake blind for 15 minutes. Remove. Reduce oven temperature to gas 4/180°c . Drain apricots and puree in processor or blender. 

Separate eggs. Melt 50g margarine. Stir egg yolks and melted margarine into pureed apricots and pour into cooked pastry case. 

 Bake 15 – 20 minutes until filling is firm. Whisk egg whites until a foam is formed. Fold in 50g caster sugar. Pile meringue on top of apricot filling.

Bake in oven at 180°c/Gas 4 until meringue is golden.