Apricot & almond bistro tart

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• 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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• Recipe Searcher

  22 July 2010

  Recipe Searcher rated and commented on this recipe

  

  I was very disappointed by the outcome of this recipe. The ingredients are limited and the outcome was so unexciting that like the other reviewer - sneauxdrop - found myself halfway through the cooking process looking for ways of salvaging something out of the very nice ingredients I had already committed to the recipe. This is NOT a good recipe. I ended up putting pulped apricot conserve over the tart. Not ideal but the tart was then fit - with some cream - to pass off as a dessert.

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• sme

  05 August 2010

  sme rated and commented on this recipe

  

  I am surprised, not withstanding differences in palate, that some of the reviewers found this a disappointment. I used fresh apricots, right from the orchard actually, and all-butter puff pastry. The result was an outstanding taste, both simple and elegant. Perhaps my tastes run to the more fundamental goodness of the fruit, nuts and butter, rather than all that sugar and gooey stuff we are used to putting in tarts to make them ultra-sweet. This is truly what the recipe says, the simplest and most delicious. As for ingredients being "limited" whoever said that many ingredients make a finer dessert than fewer?

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Takes 30-40 minutes

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 5.0g, carbohydrate 29.0g, fat 14.0 g, saturated fat 0.0g, fibre 2.0g, sugar 4.0g, salt 0.37 g

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