175g butter
175g sugar
3 eggs
85g flour
70g ground almonds
50g desiccated coconut
8-10 firm ripe apricots
Preheat oven to 180ºC. Lightly grease 10 x 10cm tartlet tins or similar.
Beat butter and sugar until creamy and smooth. Add eggs, beating between each one. Stir in flour, almonds and coconut until smooth. Stand 5 minutes.
Half-fill tins with mixture and smooth the tops. Slice apricots into eighths and arrange 6-8 slices in each tin. Bake until set and golden, 20-25 minutes. Serve warm or at room temperature with whipped cream.
Makes 10.