Method
Step 1: Prepare the oven
Preheat the oven to 200°C (180°C fan).
Line a baking tray or tart tray with baking paper.
Step 2: Prepare the pastry
Unroll the 320g puff pastry onto the prepared tray.
Score a border approximately 2cm from the edge, taking care not to cut all the way through.
Prick the centre area several times with a fork.
Step 3: Make the almond filling
Place the 50g softened butter and 50g caster sugar into a bowl.
Beat until light and creamy.
Add the 1 medium egg and mix well.
Stir in the 50g ground almonds and 1tbsp plain flour until combined.
Step 4: Assemble the tart
Spread the almond mixture evenly inside the scored border.
Arrange the 400g apricot halves cut-side up over the filling.
Sprinkle the 40g chopped pistachios evenly over the top.
Step 5: Bake
Bake for 25 to 30 minutes until the pastry is golden, puffed, and crisp.
The filling should be lightly golden and set.
Step 6: Prepare the glaze
Place the 2tbsp apricot jam and 1tbsp water in a small saucepan.
Heat gently, stirring until smooth.
Strain if necessary for a smoother glaze.
Step 7: Finish the tart
Remove the tart from the oven.
Brush the warm glaze over the apricots for a glossy finish.
Allow the tart to cool for 10 minutes.
Dust lightly with 15g icing sugar if desired.
Step 8: Serve
Slice into portions.
Serve warm or at room temperature.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Serve cold or warm in a 180°C oven for 5 minutes before serving.
