Apricot & almond bistro tart

Apricot & almond bistro tart

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(5 ratings)

Takes 30-40 minutes


Serves 8
The simplest, most delicous apricot tart you'll ever make

Nutrition and extra info

Nutrition: per serving

  • kcal258
  • fat14g
  • saturates0g
  • carbs29g
  • sugars4g
  • fibre2g
  • protein5g
  • salt0.37g


  • 370g pack ready rolled puff pastry
  • 50g ground almond
  • 900g ripe fresh apricots, halved and stoned



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 2 tbsp icing sugar
  • maple syrup and cream, to serve (optional)



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…


  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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Comments, questions and tips

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19th Jun, 2020
I just made this and it turned out beautifully. I used very ripe apricots (ripe to the point where I had to cut out a few mouldy bits before using!) and they cooked up very nicely - juicy and soft, unlike some other commenter's experiences. The cooking time seemed a little short for me - I probably cooked for closer to 30, in order to get a bit of the caramelised colour shown in the picture. Wonderful simple recipe, would make again!
9th Sep, 2018
I was concerned when I read some of the comments below, but took them on board. I laid tin foil on the top for about 20 minutes in order not to scorch the pastry or the apricots. After 30 minutes, the centre pastry was a little under-cooked, so I left another 5 minutes and it was perfect. Apricots soft and juicy, and wonderfully crispy pastry. We had it cooled with ice cream or cream.
Steve Bunyan
24th May, 2015
Didn't work for me either. Nothing seemed to have cooked after 25 minutes so I tried turning the heat up only for the apricots to start burning whilst the pastry refused to cook. I am determined to get this right as it should be so easy and so delicious. So next time I'm going to try flouring the baking tray, pricking the pastry, scoring and buttering the edge and using some riper peaches. I'll let you know how I get on
23rd Nov, 2014
This recipe did not work for me. The apricots didn't release their juice so it was very dry. I will try this again and probably caramelise the peaches first.
30th Jun, 2013
Excellent recipe, worked really well. I used flaked almonds instead of ground as that's what I had. Delicious with a scoop of vanilla ice-cream.
5th Aug, 2010
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?
22nd Jul, 2010
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.
20th Oct, 2009
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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