Preheat the oven to 190ºC / fan oven 170ºC / gas mark 5 and grease a 20cm / 8 in flan pan or pie
plate. Put the flour and sugar in a bowl and rub in the butter or margarine until the mix has the
consistency of fine breadcrumbs.
Make a well in the centre and mix in the whole egg and the extra yolk to make a soft dough.
Using lightly floured hands, press out the dough into the prepared flan pan or pie plate.
Make the filling: mix together the almonds, 50g / 2 oz of the sugar, the orange zest and egg
white. Spread evenly over the shortcake. Drain the apricots, reserving the juice, then arrange the
apricots on the filling. Bake for 25-30 minutes, until lightly golden and firm to the touch.
Place the orange and apricot juices in a pan with the remaining 2 tablespoons of sugar and boil
rapidly until reduced by half. Brush over the warm shortcake and dust with a little icing
Serve warm, with the remaining syrup if you like.