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What would be the ideal frosting besides chocolate that will take it over the top?

Looks yummy

Looks just scrummy.😀

Below is her recipe and I need some help. I understand blancmange is vanilla pudding in the USA and how much vanilla pudding do I use in place of her 2 packets of blancmange? In my area apricots are just out of season so can I use dried apricot and just rehydrate? "Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one Ingredients: dough 200g of flour 150g of butter 75g of sugar 1 egg 1 egg yolk 1 teaspoon of baking powder fruit: 1kg of apricot 4 peaches 2 packets of powdered vanilla blancmange 4 tablespoons of brown sugar Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer. Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in. Heat the oven up to 180C. Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving."

Or how about a combination of peanut butter and chocolate chips?

Some great and talented individuals

Nice, would like to see what the interior looks like.

I will be in Europe in June and will stop by for any left overs.

How lovely

Apparently this recipe from Rhodes does not mention the dough unless I missed something; https://www.food.com/recipe/gary-rhodes-sticky-toffee-pudding-135354

I agree.

Thanks, I am curious what didn't you like about the one I posted?

I want to make it, it's calling my name. Would you recommend this recipe or yours? https://rouxbe.com/recipes/1008-gateau-basque

All the lemon olive oil use the basic recipe.

I am going to make this tart and would like to know if I use a Meyer Lemon infused extra virgin olive oil will work or do you see it causing a problem eg: too much lemon? I live nearby to a olive oil farm and store where they produce many variations including Vanilla bean, Valencia Orange, Balanced and Delicate oil. Would like to hear your thoughts and what you think is the better oil for this tart. Perhaps the Vanilla oil would be more versatile than the Meyer oil.

Very nice, definetly add some alcohol.

Boy, that looks great would like to make it but no access.

Would like to see a slice.

Here's my version

Oooh, that looks yummy

I don't know if this is appropriate but I love European pastries, I guess because of my eastern european heritage and If you love pastries that are like visiting the finest Swiss watch/jewelry store then this YT is definitely worth your time to watch. https://youtu.be/oYW49UNSkuI?si=vte7JOhXXsYqvh_m

Exactly, I do this with pastry cream as well. Some people, like me, like the rubbery part.

My favourite is Pierre Herme's version, I have made it many times and when I make it I always say " I can't believe I made this", to me it is that good.

It would be neat if someone who bakes quite frequently would do a comparison.

This is the recipe I have: https://insanelygoodrecipes.com/robert-redford-dessert