Grease a 25cm loose-based flan tin with butter and preheat an oven to 220 degrees/gas mark 7.

120g filo pastry

20g salted butter, melted

120g salted butter, plus extra for greasing

115g caster sugar

2 medium eggs, beaten

100g finely ground hazelnuts

50g plain flour

2 tbsps kirsch

400g canned apricot halves, drained

2 tbsps apricot jam

icing sugar for dusting

Cut the filo pastry into 20cm squares and lightly brush each one with the melted butter. Line the base and sides of the flan tin with the filo squares, ensuring that each one overlaps the next. Fold in any uneven edges.

Cream the butter and sugar in a large bowl until pale and fluffy. Gradually whisk in the eggs. Add the hazelnuts, flour and kirsch and gently fold everything together. Spread the mixture evenly in the prepared pastry case.

Arrange the apricot halves on top of the mixture, placing the fruits round side up.

Put the flan tin on a baking tray and bake in the middle of the oven for eight minutes. Reduce the heat to 190 degrees/gas mark 5 and continue to bake for a further25 minutes until the filling golden brown and firm to the touch.

Meanwhile heat the apricot jam over a low heat in a small saucepan. Remove the flan from the oven and brush the jam over the top.

Leave the flan to cool in the tin for 15 minutes before removing the outer ring, and place on a wire rack to cool.

Dust with a little icing sugar and serve warm, or leave to cool to room temperature.

From Italian Home Baking, by Gino D’Acampo, published by Kyle Books (€21.50)