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Apricot and pistachio tart
Apricot and pistachio tart
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in a luscious apricot tart topped with crunchy pistachios, perfect when paired with creamy yogurt.
Ingredients:
  • 1 sheet (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
  • 1 x 1kg ctn apricot halves, drained
  • 40.50 gm maple syrup
  • Large pinch of cinnamon
  • 40.00 ml pistachio kernels, coarsely chopped
  • Thick Greek-style yoghurt, to serve (optional)
Instructions:
  • 1. Preheat the oven to 210°C while you line a baking tray with non-stick baking paper. 2. Cut a 23cm-diameter disc from the pastry and place it on the lined tray. 3. Use a fork to prick the pastry all over.
  • Use a paper towel to gently pat dry the apricots before elegantly arranging them, cut-side down, on the pastry.
  • Mix the maple syrup and cinnamon in a small bowl, then use a pastry brush to coat the apricots evenly with the mixture.
  • Sprinkle pistachios generously over the tart, then bake in the oven until the pastry is a beautiful golden brown. Allow it to set for 5 minutes to cool slightly. Slice into wedges and serve with a dollop of yogurt, if desired.

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