Apricot and pistachio tart
May 31, 2009 2:00pm- 20 mins preparation
- 20 mins cooking
- Serves 8
Print
Ingredients
Apricot and pistachio tart
- 850 gram canned apricot halves in natural juice
- 2 sheets puff pastry
- 1/3 cup (45g) unsalted shelled pistachios
- 2 tablespoon demerara sugar
- 2 tablespoon apricot jam (conserve)
- 2 teaspoon hot water
Method
Apricot and pistachio tart
-
1Preheat oven to 240°C. Line two oven trays with baking paper.
-
2Drain apricots; discard juice. Dry apricots well on absorbent paper towel; cut into wedges.
-
3Halve each pastry sheet; place halves on trays. Gently mark a 1cm border around all edges, without cutting all the way through (this helps the edges to puff up); prick all over, except along the border edges, with a fork.
-
4Process nuts until coarsely chopped; reserve half. Process remaining nuts until fine.
-
5Sprinkle finely ground nuts and half the sugar over pastry, except the border. Top with apricots; sprinkle with remaining sugar and reserved nuts.
-
6Bake tarts about 15 minutes or until pastry is puffed and browned lightly. Combine jam and the water in small bowl; brush glaze over apricots and pastry edges. Bake about 2 minutes or until browned. Serve warm tarts with vanilla ice-cream or pouring cream, if you like.
Notes
If in season, use halved and seeded fresh apricots.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020