Apricot, hazelnut and ginger tart

Shortcrust pastry

250g plain flour
3/4 tsp salt
3 tsp sugar
180 g chilled butter, cubed
2 egg yolks
4 tbsp chilled water

Filling

10 or 11 medium sized apricots (I used nine but think at least one more would be good)
200g ground hazelnuts
3 tblspn brown sugar
70g butter
6 chunks of glace ginger

Method - pastry

Place flour, salt, sugar and butter in a bowl. Wash hands in cold water and pat dry. Rub the butter into the flour until the mix resembles fine bread crumbs. Add the egg yolk and mix with a wooden spoon to combine ingredients. Add the water a 1/2 tablespoon at a time, until the pastry begins to come together. Don't use all the water unless needed; stop adding as soon as the pastry is combined. Again, chill your hands (unless you are fortunate enough to have cool hands) then bring the pastry together and knead briefly to make a smooth round.

Roll out and lay into a lined tin (I use silicone paper). Chill, line with paper and pour in dried beans or pie weights. Bake in a 200c oven for around 20 minutes until crisp and golden. Allow to cool.

Method - Filling

Combine brown sugar and hazelnuts and sprinkle to cover the bottom of the shell. Press apricot halves into the nuts. Scatter finely chopped ginger across the tart, then dot with pieces of butter. Bake in a slow oven until apricots are soft. Serve hot or cold.