Apricot and Pistachio Tart

Cook time 1 hour + 1 hour 30 minutes chilling time
Servings 6-8


2 x 400g can apricot halves

220g plain flour

100g butter

80g caster sugar

1 egg

Pinch of salt

For the Crumble

50g shelled pistachios, crushed in a mortar and pestle

100g flour

100g caster sugar

60g butter

Apricot and Pistachio Tart


Place the flour, sugar and salt into a food processor with the butter and pulse until a crumb from and then add the egg and pulse again until the dough just begins to form. Tip onto a floured surface and gently knead to bring it together. Form into a disc and cover in cling film before chilling in the fridge for 1 hour.

Roll the dough out on a lightly floured surface until it is 24 cm wide, then carefully roll it on to a rolling pin and lay into a greased 22cm loose-bottomed tart tin. Trim excess pastry and use a fork to pierce holes in the pastry. Refrigerate for a further 30 minutes.

Preheat oven to 180C.

To make the crumble, combine the remaining flour, butter, sugar and the crushed pistachio. Use your hands to crumble the butter into the dry ingredients.

Place the apricots into the blender (no need to clean) and pulse 3-4 times to crush the apricots a little. Be careful not to over blend, just break down the apricots a little. Spread the apricot mixture into the base of the tart and top with crumble.

Bake for 35-40 minutes on the bottom shelf of the oven until golden.