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Rustic apricot & pistachio tart


Serves: 6
timePrep time: 15 mins
timeTotal time:
Rustic apricot & pistachio tart
Recipe photograph by Toby Scott

Rustic apricot & pistachio tart

Whip up a delicious rustic-inspired apricot and pistachio tart - this fruity little number makes the perfect summer pudding.

Serves: 6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
490Kcal
Fat
32gr
Saturates
13gr
Carbs
40gr
Sugars
20gr
Fibre
3gr
Protein
10gr
Salt
0.6gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 75g pistachios
  • 25g ground almonds
  • 50g soft unsalted butter
  • 75g caster sugar, plus 1 tbsp for sprinkling
  • 2 medium eggs, 1 whole and 1 separated
  • 1 tsp vanilla extract
  • 1 tsp finely grated lemon zest
  • 350g apricots
  • plain flour, to dust
  • 375g all-butter puff pastry
  • clotted cream, to serve

Step by step

Get ahead

Make the frangipane filling a few hours ahead and keep at cool room temperature until needed.

  1. Preheat the oven to 200°C, fan 180°C, gas 6 and put a solid, flat baking sheet on the middle shelf to heat.

  2. Roughly chop 25g of the pistachios in a food processor. Tip into a small bowl and set aside for the topping. Add the rest of the pistachios to the processor and chop finely, then add the ground almonds, butter, caster sugar, whole egg, egg yolk, vanilla, lemon zest and a pinch of salt and whiz until smooth.

  3. Quarter and stone the apricots and set aside. Lightly dust the work surface with flour and roll the pastry into a rough circle 2mm thick and 30-32cm in diameter. Trim the edges to neaten. Carefully slide onto baking paper.

  4. Spread the frangipane filling over the pastry, leaving a border of 2cm all the way round. Arrange the apricot quarters over the frangipane and scatter with the reserved pistachios. Fold the pastry edges up over the filling. Using a fork, lightly beat the egg white until foamy then brush onto the pastry border.

  5. Sprinkle with 1 tablespoon of caster sugar and slide the tart, on the baking paper, onto the hot tray in the preheated oven. Reduce the temperature to 180°C, fan 160°C, gas 4. Bake for 30 minutes until the frangipane is set and golden, the pastry is crisp and the apricots are tender. Serve with the clotted cream.

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