Name: Apricot and rosemary pistachio tart
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 - 6
Ingredients: 200 g high quality puff pastry; 3 tbsp ground almonds, heaped; 5 tbsp demerara sugar; Zest of 1 lemon; 1 tsp rosemary, finely chopped, plus 1 large extra sprig; 400 g apricots (about 8), halved and de-stoned; 1 egg, whisked for egg wash; 30 g unsalted butter, melted; 2 tbsp honey, warmed; 1/4 cup pistachios, chopped

Apricot and rosemary pistachio tart

This gorgeous apricot and rosemary pistachio tart screams effort when, really, it’s quite simple to put together! Serve with ice cream for a scrumptious dessert.

Serves 4 - 6

Prep

30M

Cook

40M

Total

1H 10M

Ingredients

200 g high quality puff pastry

3 tbsp ground almonds, heaped

5 tbsp demerara sugar

Zest of 1 lemon

1 tsp rosemary, finely chopped, plus 1 large extra sprig

400 g apricots (about 8), halved and de-stoned

1 egg, whisked for egg wash

30 g unsalted butter, melted

2 tbsp honey, warmed

1/4 cup pistachios, chopped

Method

1.Heat oven to 180°C.

2.Roll out the pastry and trim to a 22cm x 36cm rectangle. Transfer to a tray lined with baking paper. Score a line to make a 3cm border.

3.In a small bowl, combine the almonds, 3 tablespoons of the demerara sugar, lemon and chopped rosemary. Sprinkle this mix onto the pastry within the scored border. Arrange the apricots on top, cut-side up and snug. Lay the sprig of rosemary on top. Brush the empty pastry border with egg wash. Pinch the corners together a bit and crimp the sides in too. They’ll uncrimp a bit in cooking, but don’t worry.

4.Generously brush the melted butter over the apricots and rosemary. Sprinkle the last 2 tablespoons of sugar over the tart, including on the pastry border. Chill for 15 minutes or until ready to cook.

5.Bake for 30-40 minutes or until the pastry is golden brown. While hot, brush with warmed honey. Scatter over the pistachios.

6.Serve hot, warm or cold with cream or ice cream.

Nici Wickes