Recipe Card

Apricot, Pistachio & Honey Tart


  • 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


  1. Preheat the oven to 180°C (160°C fan oven) Gas Mark 4. Roll out the pastry onto a flat baking sheet. 
  2. 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.
  3. 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. 
  4. Drizzle a little extra honey over the top, and serve with good vanilla ice cream or crème fraîche.

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