Stone Fruit Lattice Tart

Make the filling: Cook half the apricots in a pan with the water and sugar over a very low heat until tender, stirring occasionally. Leave to cool.

Roll out the prepared pastry and divide into one 200 g piece and one 100 g piece. Flatten into circles and wrap in clingfilm – chill for 30 minutes.

Preheat oven to 180°C | 350F | gas 4.

Roll out the larger pastry circle to line a 20 cm | 8" greased pie dish and press into the dish. Roll the other dough circle out on baking parchment, large enough to cover the pie dish and cut into 2 cm | 1" strips. Chill in the refrigerator.

Spoon the cooked apricots over the pastry base, then top with the uncooked apricot halves.

Arrange the dough strips on top of the tart to form a lattice pattern and brush with egg.