Print Options:

APRICOT AND PINENUT TART

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
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

Nutrition Facts

Servings 0