Apricot, honey and pistachio tart recipe

Name: Apricot, honey and pistachio tart recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Start by making the filling.
2
Cream the butter and the golden caster sugar together until pale and fluffy.
3
Add the ground almonds and ground pistachios and beat until nice and smooth.
4
Add the almond extract and vanilla and beat in the eggs one at a time.
5
Preheat your oven to 180C (fan 160C)/350F/gas mark 4.
6
With a pastry brush, use a little of the melted butter to grease the inside of a 22cm (8 1/2in) diameter, 2.5cm (1in) deep tart tin or baking tin.
7
Separate out the sheets of filo pastry, covering those you are not using with a damp cloth to prevent them drying out.
8
Brush some melted butter across 1 sheet of filo and cover the bottom and sides of the tin, leaving about 7cm (3in) of the pastry hanging over the edge of tin.
9
Repeat this operation with another 4 sheets, laying the pastry in a criss-cross pattern to cover the base and inside of the tin.
10
Carefully spread the pistachio cream evenly in the base about 2cm (_in) deep.
11
Place the apricots in an informal way on top of the cream (this is a rustic tart!).
12
Sprinkle the muscovado sugar over the apricots.
13
Fold the pastry edges over the filling.
14
Butter the remaining filo sheet, scrunch it up and top the tart, covering the filling.
15
Bake in the oven for 40-45 minutes, or until the pastry is golden and caramelized and the apricots are soft.
16
Place the tart, still in its tin, on a cooling rack and drizzle all over with the honey.
17
Leave to cool before removing from the tin.
18
Sprinkle chopped pistachio nuts over the tart, lightly dust with icing sugar and serve warm, with a generous serving of Greek yoghurt flavoured with vanilla, honey and rose water.

1448

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Apricot, honey and pistachio tart recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!