Crisp apricot and pistachio tart: Stage 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.
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.