Apricot & rosemary pistachio tart

SERVES 4- 6

How I love bringing this tart to the table when I have guests. It screams effort when, really, it’s quite simple to put together!

200g high quality puff pastry

3 tbsp ground

almonds, heaped

5 tbsp demerara sugar

Zest of 1 lemon

1 tsp rosemary, finely chopped,

plus 1 large extra sprig

400g apricots (about 8),

halved and de-stoned

1 egg, whisked for egg wash

30g unsalted butter, melted

2 tbsp honey, warmed

¼ cup pistachios, chopped

1 Heat oven to 180oC.

2 Roll out the pastry and trim to a 22cm x 36cm rectangle. Transfer to a tray lined with baking paper. Score a line to make a 3cm border.

3 In a small bowl, combine the almonds, 3 tablespoons of the demerara sugar, lemon and chopped rosemary. Sprinkle this mix onto the pastry within the scored border. Arrange the apricots on top, cut-side up and snug. Lay the sprig of rosemary on top. Brush the empty pastry border with egg wash. Pinch the corners together a bit and crimp the sides in too. They’ll uncrimp a bit in cooking, but don’t worry.

4 Generously brush the melted butter over the apricots and rosemary. Sprinkle the last 2 tablespoons of sugar over the tart, including on the pastry border. Chill for 15 minutes or until ready to cook.

5 Bake for 30- 40 minutes or until the pastry is golden brown. While hot, brush with warmed honey. Scatter over the pistachios.

6 Serve hot, warm or cold with cream or ice cream.