Apricot & almond bistro tart

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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.

Per serving

258 kcalories, protein 5g, carbohydrate 29g, fat 14 g, saturated fat 0g, fibre 2g, salt 0.37 g

Latest comments and suggestions

• sneauxdrop

  20 October 2009

  sneauxdrop rated and commented on this recipe

  

  I used this recipe more as an inspiration for what I eventually made as I didn't have fresh apricots (used a tin, drained well) or ground almonds. Instead of the almonds, I grated marzipan over the pastry. Then I dotted some leftover mincemeat and arranged the apricots, sprinkled over demerara sugar (yes, you guessed it, couldn't find the icing sugar). Baked and it turned out really nicely, the pastry needed 25 mins, any less and it would have been raw in the centre. Quick, easy dessert to put together. Maybe next time I'll try the recipe as it was intended. Didn't bother with the maple syrup or cream, it was lovely without.

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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)

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Serves 8

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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)

Per serving

258 kcalories, protein 5g, carbohydrate 29g, fat 14 g, saturated fat 0g, fibre 2g, salt 0.37 g

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