For the Wednesday morning tea platter yesterday, a rustic (i.e. done in a hurry) apricot and raspberry slice.

Here, fresh from the oven, it’s about to get its brushing with melted butter and sprinkling of sugar and cinnamon.

The apricots were preserved halves, though of course you could use fresh or tinned, and the raspberries from our garden, just starting to ripen (finally!!)