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Yields4 Servings

 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

Preheat the oven to 190C/Gas5


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


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

Nutrition Facts

Servings 0