Apricot, Honey and Pistachio Tart
- 100 g (3.5oz) unsalted butter, melted
- 6 sheets of filo pastry
- 500 g (17.6oz) fresh apricots, halved and pitted
- 75 g (2.6oz) light muscovado sugar
- 50 g (1.8oz) clear honey
- 25 g (0.9oz) shelled pistachio nuts, roughly chopped
- 2 tbsp icing sugar
- 125 g (4.4oz) unsalted butter, softened
- 125 g (4.4oz) golden caster sugar
- 65 g (2.3oz) ground almonds
- 65 g (2.3oz) ground pistachio nuts
- 4 drops of almond extract
- 1 tsp pure vanilla paste or extract
- 3 eggs
- Produce
- Almonds, ground (65 g)
- Apricots, fresh (500 g)
- Pistachio nuts (25 g)
- Pistachio nuts, ground (65 g)
- Cooking & Baking
- Almond extract (4 drops)
- Clear honey (50 g)
- Golden caster sugar (125 g)
- Icing sugar (2 tbsp)
- Muscovado sugar, light (75 g)
- Bread & Baked Goods
- Filo pastry (6 sheets)
- Dairy
- Butter, unsalted (225 g)
- Refrigerated
- Eggs (3)
- Other
- 1 tsp pure vanilla paste or extract
Preparation
Read recipe preparation on lovefood.com
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Recipe Stats
Published June 21, 2012 (8 months ago).
60 people saved this recipe.
