Apricot and rosemary pistachio tart

This gorgeous apricot and rosemary pistachio tart screams effort when, really, it’s quite simple to put together! Serve with ice cream for a scrumptious dessert.
Apricot and rosemary pistachio tart
4 - 6
1H 10M



1.Heat oven to 180°C.
2.Roll out the pastry and trim to a 22cm x 36cm rectangle. Transfer to a tray lined with baking paper. Score a line to make a 3cm border.
3.In a small bowl, combine the almonds, 3 tablespoons of the demerara sugar, lemon and chopped rosemary. Sprinkle this mix onto the pastry within the scored border. Arrange the apricots on top, cut-side up and snug. Lay the sprig of rosemary on top. Brush the empty pastry border with egg wash. Pinch the corners together a bit and crimp the sides in too. They’ll uncrimp a bit in cooking, but don’t worry.
4.Generously brush the melted butter over the apricots and rosemary. Sprinkle the last 2 tablespoons of sugar over the tart, including on the pastry border. Chill for 15 minutes or until ready to cook.
5.Bake for 30-40 minutes or until the pastry is golden brown. While hot, brush with warmed honey. Scatter over the pistachios.
6.Serve hot, warm or cold with cream or ice cream.

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