Ingredients
- 2 eggs, plus 1 extra yolk
- 130g butter
- 450g wildflower or other good-quality honey
- 25g soft dark sugar
- 50g double cream
- 5g sea salt
- Juice 1/2 lemon or more, to taste
- 1 x 290g jar apricot jam
- 1 x 25cm blind-baked sweet pastry case (see recipe)
- 160g sourdough breadcrumbs (see Cook’s note)
- Crème fraîche, custard or cream, to serve
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