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.

By Nici Wickes
  • 30 mins preparation
  • 40 mins cooking
  • Serves 4 - 6
  • Print


  • 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


  • 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.

read more from