Apricot And Pistachio Tart

1. 1

   Preheat the oven to 450u00b0F. Line 2 baking pans with parchment paper.

2. 2

   Drain the apricots and discard the juice. Dry the apricots well on paper towels; cut into wedges.

3. 3

   Halve each pastry sheet; place on the prepared pans. Gently mark a 1/4-inch border around all the edges, without cutting all the way through (this helps the edges to puff up). Prick all over, except along the border edges, with a fork.

4. 4

   Process the nuts until coarsely chopped and reserve half. Process the remaining nuts until fine.

5. 5

   Sprinkle the finely ground nuts and half the sugar over the pastry, except the border. Top with the apricots and sprinkle with the remaining sugar and reserved nuts.

6. 6

   Bake for about 15 mins or until the pastry is puffed and lightly browned. Combine the jam and 2 tsp hot water in a small bowl; brush the glaze over the apricots and pastry edges. Bake for about 2 mins or until browned. Serve the warm tarts with vanilla ice cream or cream, if desired.

* Per serving · 4 servings · Values may vary.

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