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

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

Made With

Shortcrust Pastry Sheet

Easy to use ready rolled Jus-Rol Shortcrust Pastry Sheets are great for topping, wrapping or filling with your favourite ingredients.

Equipment required

Mixing bowl
Baking Sheet

Techniques Used

How to Roll Shortcrust Pastry

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.