Simple apricot tart
2013-03-04T13:58:44+11:00
A simple, mouth-watering apricot dessert that looks and tastes scrumptious.
- 375g block of frozen puff pastry, thawed
- 120g marzipan
- 2 tbs thickened cream, plus extra to serve
- 8 apricots, halved
- 2 tbs honey
- icing sugar and chopped pistachios, to serve
Preheat the oven to 200°C and line a baking tray with baking paper.
Roll out the pastry to a 20cm x 30cm rectangle and place on the baking tray. Chill for 10 minutes.
Place the marzipan and cream in a food processor and whiz until smooth. Spread over the pastry base, leaving a 2cm border.
Place the apricots, cut side up, on the marzipan mixture, then drizzle with the honey.
Bake for 25 minutes or until the pastry is puffed and golden, and the apricots are starting to caramelise.
Dust the tart with icing sugar and scatter with pistachios. Serve with extra cream.
