Apricot Tart

Preheat oven to 220°C/gas mark 7.

Grease a 20cm shallow cake tin with Pure spread.

Spoon the demerara sugar evenly over the base.

Arrange the apricot halves in circles, skin side down, over the sugar in the cake tin. Cut any remaining apricots into smaller pieces, filling any holes with them.

Sift the flour, icing sugar and salt into a bowl.

Melt the Pure spread in a saucepan, stir in the lemon juice and rind. Pour the Pure spread mix gradually into the flour to make a soft dough.

Take walnut-sized pieces of the dough, press them out in the palm of your hands and lay over the top of the apricots overlapping the pastry until the whole tart is covered.

Patch any holes with little bits of the pastry and press the pastry down into the dish at the edges. Refrigerate the tart for at least 30 minutes.

Pierce four holes in the pastry to allow the steam to escape. Cook in the centre of the oven for 30 minutes or until the pastry has browned. The maple syrup is best to drizzle over the tart halfway through the bake.