Apricot, Almond and Honey Tart

How to make Apricot, Almond and Honey Tart Recipe - Traditionally the almond cream in this tart is made with sugar, but honey adds a natural sweetness and flavour that you don’t get from normal white sugar. The pistachios not only create an eye-catching dessert, but also add another layer of intense savour. Serve with a rich, creamy vanilla ice cream.

MAKES A 35CM × 10CM TART, SERVING 8 PEOPLE

PASTRY:
1 quantity of Butter Puff Pastry

ALMOND AND HONEY:
CREAM FILLING
50g butter, softened
40g honey
1 egg, beaten
50g finely ground almonds
20g standard plain flour

APRICOT FILLING:
10 small apricots

GLAZE:
1 quantity of Apricot Glaze
20g pistachios, finely chopped

Method:
Make Butter Puff Pastry the day before and store wrapped in the refrigerator. When ready, roll out the Butter Puff Pastry on a floured surface to approximately 4mm thick to fit inside a greased 35cm × 10cm rectangular fluted flan or loose-bottomed tart tin. Line the tin with the pastry and trim the top edges with a sharp knife.

Place the butter and honey into a mixing bowl and, using a wooden spoon, cream until light and fluffy. Slowly add the egg and beat until combined, then beat in the ground almonds and flour. Cover and set aside until required.

Wash and dry the apricots. Cut each apricot in half, remove the stone and cut into quarters. Place in a bowl.

Fill the pastry base with a thin layer of Almond and Honey Cream, then arrange the apricots around the outside, cut side down, working inwards until the tart is well packed with fruit. Leave the tart to rest for 30–60 minutes.

Bake in a preheated 180°C oven for 30–35 minutes or until the fruit has turned dark at the edges and the filling is cooked. Brush with hot Apricot Glaze while still hot and sprinkle all over with chopped pistachios.

Apricot, Almond and Honey Tart