16 Krispie biscuits, roughly broken
¼ cup hazelnuts, roasted and shells rubbed off
2 tablespoons brown sugar
3 tablespoons melted butter
1 egg white, lightly whisked
½ cup white wine
12 small, firm but ripe apricots, halved and stone removed
½ cup honey, warmed
2 tablespoons orange liqueur, optional
½ cup sour cream
½ cup thick plain yoghurt
Preheat the oven to 180˚C. Lightly grease a 35 cm x 10 cm rectangular tart tin with a removable base.
Tart: Put the biscuits, hazelnuts and sugar in a food processor and process to fine crumbs. Add the butter and egg white and pulse until the crumbs are well coated and damp.
Tip into the tart tin and using your finger tips, press the crumbs firmly and evenly over the base and up the sides of the tin. Chill for 30 minutes or until firm.
Bake for 20 minutes until lightly golden then set aside to cool. The biscuit case will puff up when cooking but will subside as it cools.
Apricots: Preheat the grill to its highest setting. Put the wine in a shallow heat-proof baking dish large enough to hold the apricots in a single layer. Place the apricots, cut side up in the dish and drizzle with the honey then the liqueur if using. Warming the honey makes it easier to drizzle. Place under the grill and cook until the apricots are tender and tinged with colour but not collapsing. Don’t have the fruit too close to the grill or it will burn before softening. Carefully transfer the fruit to a plate and cool.
To assemble: Place a third of the apricots in a food processor with half the pan juices and process until smooth. Whisk the sour cream and yoghurt together and using a fork, gently stir the apricot purée through to give a marbled effect. Tip into the tart shell and arrange the remaining apricots on top. Drizzle with any remaining baking juices.
Decorate with tiny, spray-free edible flowers if desired.