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Apricot & almond bistro tart

The simplest, most delicous apricot tart you'll ever make

  • Takes 30-40 minutes
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 258
  • Carbohydrates 29
  • Saturated Fat 0
  • Sugar 4
  • Protein 5
  • Fat 14
  • Fibre 2
  • Salt 0.37

Nutrition per serving

  • Calories 258
  • Carbohydrates 29
  • Saturated Fat 0
  • Sugar 4
  • Protein 5
  • Fat 14
  • Fibre 2
  • Salt 0.37

Ingredients

  • 370g pack ready rolled puff pastry
  • 50g ground almonds
  • 900g ripe fresh apricots, halved and stoned
  • 2 tbsp icing sugar
  • maple syrup and cream, to serve (optional)

Method

  1. Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to a lightly dampened baking sheet (this creates steam which helps puff up the pastry), then sprinkle over the ground almonds. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry.

  2. Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. If you like, drizzle with maple syrup and serve hot, warm or cold. If you really want to indulge, serve with a spoonful of clotted cream or a pouring of single cream.

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