Name: Apricot and pistachio tarts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 1/2 cup (225g) flour; 2 tablespoon caster sugar; 140 gram butter, chopped; 1 egg yolk; 415 gram can halved apricots, well drained; 1 tablespoon apricot conserve; 1 tablespoon pistachios, chopped, blanched; caster sugar, to dust; vanilla ice-cream, to serve

Apricot and pistachio tarts

The unbeatable combination of crunchy pistachios and sweet, soft apricots is snuggled in a sweet, crumbly golden crust. Irresistible served warm with a dollop of vanilla ice-cream.

Makes 6 Item

Prep

20M

Cook

15M

Total

35M

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Ingredients

1 1/2 cup (225g) flour

2 tablespoon caster sugar

140 gram butter, chopped

1 egg yolk

415 gram can halved apricots, well drained

1 tablespoon apricot conserve

1 tablespoon pistachios, chopped, blanched

caster sugar, to dust

vanilla ice-cream, to serve

Method

1.Place flour and sugar in a food processor. Add butter and pulse until mixture resembles breadcrumbs. Add egg yolk and 2 tablespoons cold water and pulse until mixture comes together. Turn out dough and knead lightly to form a ball. Wrap in plastic wrap. Chill for 15-20 minutes.

2.Preheat oven to 210°C (190°C fan-forced). Line two baking trays with baking paper. Roll out dough between two sheets of baking paper until 3-4mm thick. Cut out six 14cm circles and place on trays. Arrange apricots over each circle, leaving a 1cm border.

3.Heat conserve in a saucepan for 2 minutes on low, until melted. Brush conserve over apricots. Sprinkle with pistachios. Fold over pastry to form a square, pinching each corner.

4.Bake for 15 minutes, until pastry is golden. Dust with caster sugar and serve warm with vanilla ice-cream, if desired.

Cover remaining dough in plastic wrap and freeze.
Note

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