Recipes/Oat shortcakes with honey-roasted apricots and almond cream

Oat shortcakes with honey-roasted apricots and almond cream

These buttery oat shortcakes are crisp on the outside, tender within and just rustic enough to feel inviting. Filled with honey-roasted apricots and a fragrant almond cream, they make a fabulous pudding; berries macerated with sugar and a splash of orange juice or Cointreau would also be delicious

Prep

15 min

Cook

70 min

Total

115 min

Makes

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A traditional Bakewell tart consists of a pastry shell filled with jam and almond cream filling, finished with a layer of icing and a cherry on top. My version here replaces the jam layer with fresh plums for brightness and acidity. A little raising agent in the rich nutty filling lightens the crumb, while the layer of white icing has been replaced by a light dusting of icing sugar. Cut into bars, this is a hand-held, portable cake to take with you on a long drive, to a picnic or to pack into a lunchbox, but it’s equally good plated for dessert and served with cream.