PASTRY:
1 1/2 Cups Flour, sifted
Pinch of Salt
2 Teaspoons Chelsea Caster Sugar
125g Butter or Margarine, chilled
2-3 Tablespoons Iced Water
Beaten Egg Yolk, to glaze pastry

FILLING:
185g Ricotta
500g Cream Cheese
2 Eggs
2 Tablespoons Chelsea White Sugar
2 Tablespoons Lemon Juice
Grated rind of 1 Lemon
2 x 425g Tins Apricot Halves

GLAZE:
1/2 Cup Apricot Jam, Quince Jelly or Red Currant Jelly
1 Tablespoon Lemon Juice
1 Cup Cream
1/2 Cup Slivered Almonds (optional for decoration)

1 : Make the pastry in the usual way adding only enough iced water to make a firm dough.
2 : Roll into a ball, wrap and refrigerate for at least an hour.
3 : In the meantime, prepare the filling by beating the two cream cheeses together thoroughly, then adding the beaten, Chelsea White Sugar, juice and rind.
4 : Roll out the pastry to line a greased deep 20cm springform tin, keeping enough pastry to form a decorative edge.
5 : Spoon the cream cheese mixture into the sheet and smooth the top surface.
6 : Place the apricot halves decoratively over the top surface, cut side down. Brush the edge of the pastry with a little beaten egg yolk.
7 : Bake in a preheated moderate oven 350oF (180oC) for 40-50 mins or until the pastry is cooked and golden. Remove from oven.
8 : Brush with apricot glaze while pie is still warm. Make the glaze by heating the jam or jelly with the lemon juice, straining through a sieve if necessary. Let cool before serving.