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Ingredients
Apricot filling
- 700 g water
- 4 Granny Smith apples, peeled, cored and cut into pieces (3 cm)
- 800 g apricots, stone removed and flesh cut into thin wedges
- 1 tbsp brown sugar (see Tips)
- ¼ tsp mixed spice
Hazelnut pastry
- 60 g hazelnuts, skins on
- 150 g plain flour, plus extra for dusting
- 1 tsp baking powder
- 2 tbsp brown sugar (see Tips)
- 80 g butter, chilled and cut into pieces (3 cm)
- 2 eggs, 1 lightly beaten
- natural yoghurt or pouring (whipping) cream, to serve
- Nutrition
- per 1 portion
- Calories
- 815.8 kJ / 194.3 kcal
- Protein
- 3.3 g
- Carbohydrates
- 22.3 g
- Fat
- 9.2 g
- Saturated fat
- 4.2 g
- Fiber
- 3.6 g
- Sodium
- 34.4 mg
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