Apricot and pistachio tart

  • 20 mins preparation
  • 20 mins cooking
  • Serves 8
  • Print


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


Apricot and pistachio tart
  • 1
    Preheat oven to 240°C. Line two oven trays with baking paper.
  • 2
    Drain apricots; discard juice. Dry apricots well on absorbent paper towel; cut into wedges.
  • 3
    Halve 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.
  • 4
    Process nuts until coarsely chopped; reserve half. Process remaining nuts until fine.
  • 5
    Sprinkle finely ground nuts and half the sugar over pastry, except the border. Top with apricots; sprinkle with remaining sugar and reserved nuts.
  • 6
    Bake 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.


If in season, use halved and seeded fresh apricots.

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