APRICOT AND PINENUT TART
500 g puff pastry
1 medium egg separated
40 g caster sugar
1 teaspoon vanilla extract
50 g pine nuts
4 fresh apricots, halved, stoned and sliced
Icing sugar for dusting
1
Preheat the oven to 190C/Gas5
2
Roll out half the pastry on a lightly floured surface and cut out a 24cm disc and place in a 24cm tart tin; cut the rest of the pastry into 3 strips; flatten with a rolling pin; brush with cold water and stick flat to the edges of the pastry disc. Prick the pastry base and cook the for 15 minutes
3
Whisk the egg yolk, sugar and vanilla extract until pale and thick; add the pine nuts; whisk the egg white until stiff, then fold into the yolk mixture; spoon into the pastry case; scatter over the apricots and bake for 35 minutes until crisp and golden; dust with icing sugar and serve
