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    Apricot Tart with Honey and Pistachios

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    Apricot Tart with Honey and Pistachios

    This dessert mixes the flavours of baklava - a nutty, honeyed Greek sweet - with the freshness of juicy apricots. It is simple to make, but looks impressive.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 80g roasted pistachio nuts (shelled weight) from the fruit and vegetable section
    • 5 tbsp clear honey
    • 1 tsp cinnamon
    • Juice and zest of 1 orange
    • 375g pack Saxby's Fresh Ready Rolled Puff Pastry
    • 10 fresh apricots, halved and stoned
    • 25g butter, melted


    1. Preheat the oven to 200°C, gas mark 6. Place the pistachios (reserving a few to sprinkle on top of the tart), 4 tablespoons of the honey, the cinnamon, orange juice and zest in a blender or food processor. Blitz until the nuts are roughly chopped.
    2. Unroll the pastry and lay it out on a baking tray. Trim around the edges to straighten if necessary. Spread the pistachio mixture over the pastry, leaving a 2cm border around the edge.
    3. Place the apricot halves cut-side up over the pistachio mixture and drizzle with the remaining honey and melted butter. Bake for 15 minutes, or until the pastry is risen and golden, and the apricots have just softened. Cut into slices and sprinkle with the reserved, roughly chopped pistachios. Serve with Greek yogurt.

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    Cook's tips

    If apricots are not in season, use halved plums or thickly-sliced peaches or nectarines instead.


    Average user rating

    5 stars