Share this recipe

This recipe has kindly been submitted to us by one of our customers

Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

Seriously Fruity Brandied Apricot & Almond Tart

A puff pastry base covered with brandied apricots & ground & flaked almonds with an apricot jam glaze

What makes it the ultimate summer Seriously From Waitrose dessert?

This is a very versatile dish. It can be served warm or cold with cream, creme fraiche or icecream. The addition of the brandy raises this dish into a seriously delicious dessert suitable for a dinner party.


  • 8 large apricots
    Brandy to soak
    425g ready rolled puff pastry
    2 tbsp ground almonds
    2 tbsp flaked almonds
    2 tbsp caster suger
    I egg beaten
    2 tbsp apricot jam


  1. Cut the apricots into three following the line of the stone, soak overnight in the brandy. Line a baking tray with the pastry. Cover with the ground almonds & half the sugar. Arrange the apricot in rows, slightly over lapping with the pointed ends up. Sprinkle on the rest of the sugar & the flaked almonds. Brush the pastry edges with the egg. Bake in a 220C/425F/gas 7 oven for 30 mins or till the edges are crispy. Melt the jam with 1 tbsp of water & brush over the tart whilst still warm

Your recipe note

Edit your recipe note


Average user rating

5 stars