
Apricot, Pistachio & Honey Tart
The aromatic flavour of pistachio is a great combination for apricot. So why not try it in a simple pastry tart? Best served with a drizzle of honey and a scoop of vanilla ice cream or a drizzle of crème fraîche. Enjoy!
Quick Stats
Easy
8 Servings
40 minutes bake time
Apricot, Pistachio & Honey Tart
The aromatic flavour of pistachio is a great combination for apricot. So why not try it in a simple pastry tart? Best served with a drizzle of honey and a scoop of vanilla ice cream or a drizzle of crème fraîche. Enjoy!
Ingredients
- 1 x 320g ready-rolled sheet Jus-Rol Shortcrust Pastry
- 150g ground almonds
- 75g butter, softened
- 75g golden caster sugar
- 1 medium egg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 tbsp honey, plus extra to serve
- 2 x 400g can apricot halves, drained
- 25g pistachios, roughly chopped
- Ice cream or crème fraîche, to serve
Equipment required
- Mixing bowl
- Baking Sheet
Techniques Used
-
How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat the oven to 180°C (160°C fan oven) Gas Mark 4. Roll out the pastry onto a flat baking sheet.
- Mash together the ground almonds, butter, sugar, egg, cinnamon, vanilla and honey until smooth. Spread over the pastry leaving a small border around the edge.
- Dot the apricot halves over the top, scatter with the chopped pistachios, and bake for 30-40 minutes until the topping is golden and set, and the pastry is cooked and golden.
- Drizzle a little extra honey over the top, and serve with good vanilla ice cream or crème fraîche.