John Whaite

John Whaite · Perfect Plates

I love how mouth-puckering and sharp apricots are; they’re pretty much tiny little spheres of punchiness and tang. But sweeten them with a good glug of amaretto (almonds are the perfect counterpart) and top with a caramelised brown-sugar meringue and you have a simple, lavish dessert. When picking your apricots, make sure they are firm and a rich, orangey gold. If they are insipid in colour, they’re bound to be insipid in taste.

John Whaite

I adore passionfruit, so much so that I can quite easily eat the pulp of three passionfruit with a spoon and a smile. Sometimes, though, I try to be a little more refined, and this tart is perfect for those occasions.