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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.
- 30 mins preparation
- 40 mins cooking
- Serves 4 - 6
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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
- 1Heat oven to 180°C.
- 2Roll 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.
- 3In 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.
- 4Generously 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.
- 5Bake for 30-40 minutes or until the pastry is golden brown. While hot, brush with warmed honey. Scatter over the pistachios.
- 6Serve hot, warm or cold with cream or ice cream.
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