Apricot and pistachio tart

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How to make Apricot and pistachio tart

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:15
  • Total Time : 0:30

Ingredients

  • 1 sheet (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
  • 1 x 1kg ctn apricot halves, drained
  • 1 1/2 tablespoons maple syrup
  • Large pinch of cinnamon
  • 2 tablespoons pistachio kernels, coarsely chopped
  • Thick Greek-style yoghurt, to serve (optional)

Method

  • Step 1 Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Cut a round 23cm-diameter disc from the pastry. Place on the lined tray. Use a fork to prick the pastry all over.
  • Step 2 Pat dry the apricots with paper towel. Arrange, cut-side down, on the pastry.
  • Step 3 Combine the maple syrup and cinnamon in a small bowl. Use a pastry brush to evenly brush the maple syrup mixture over the apricots.
  • Step 4 Sprinkle the pistachio over the tart. Bake in oven for 15 minutes or until the pastry is golden. Set aside for 5 minutes to cool slightly. Cut into wedges and serve with yoghurt, if desired.

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