INGREDIENTS
6 oz
or 170 g Sweet Shortcrust pastry.
4 tbsp
warmed Apricot Jam (divided)
4 1/2 oz
or 1/2 cup or 125 g butter
1/2 cup
or 125 g Sugar
2
eggs
1 1/3 cups
or 125 g ground almonds
2 1/2 tbsp
All purpose / Plain Flour. (if you don't want to use flour (swap it for extra ground almonds & 1 tsp baking powder or same amount in Tapioca flour))
6 tbsp
milk
Squeeze of Lemon Juice
3
Apples. I used Granny Smiths (but Braeburns, baking apples or other firm apple is good.)
1/4 tsp
ground cinnamon (optional)