Apricot & almond bistro tart

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

  • Takes 30-40 minutes
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 258
  • fat 14g
  • saturates 0g
  • carbs 29g
  • sugars 4g
  • fibre 2g
  • protein 5g
  • salt 0.37g


  • 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)


  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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