Preparation | Cooking | Start to finish |
---|---|---|
34 min. | 40 min. | 1 hour 14 min. |
1 | Put 100 g pistachios in a small frying pan on medium heat to toast/dry roast for 4 or 5 minutes. | ![]() |
2 | Leave to cool then chop coarsely. Set aside. | ![]() |
3 | Prepare 400 g apricots, cut into quarters (or more depending on size). Set aside. | ![]() |
4 | Roll out 200 g Puff or flaky pastry (pâte feuilletée) into a circle about 8 inches (20 cm) diameter. Lay a sheet of cooking parchment on a baking sheet and sprinkle with brown sugar. Lay the pastry circle on top. This will give the pastry a lovely caramelized underside. | ![]() |
5 | Preheat the oven to 410°F (210°C). Spread 50 g ground almonds over the pastry circle. | ![]() |
6 | Arrange the apricot pieces on top. | ![]() |
7 | Melt 30 g butter and brush over the apricots, then sprinkle with more sugar. | ![]() |
8 | Scatter the pistachios over. | ![]() |
9 | Bake for 20 minutes. | ![]() |
10 | After 20 minutes, take the tart out of the oven and slide it with the paper onto a wire rack to help the underneath to crisp up. | ![]() |
11 | Bake for a further 10 -15 minutes. | ![]() |
12 | When the tart has cooled, glaze the top of the tart if possible. | ![]() |
13 | Enjoy at its best the same day. | ![]() |