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.
Remarks
Finishing the baking on a wire rack in stage 10 is not essential, but will give you the really crisp base that is often tricky to achieve with puff pastry.