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Apricot and Pistachio Tart Recipe

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Apricot and Pistachio Tart Recipe

Prep Time: Cook Time:


  • Puff pastry, frozen, baked | 1.00 sheet
  • Apricots, canned, heavy syrup, drained | 4.00 cup, halves
  • Maple syrup | 1.50 tbsp
  • Spices, cinnamon, ground | 0.50 tsp
  • Dry roasted pistachio nuts, no salt | 1.00 oz 49 kernels
Nutrition Facts (Per Serving)

Calories per serving: 389.36 mg

Fat per serving: 18.00 g

Saturated fat per serving: 2.52 g

Protein per serving: 4.95 g

Sodium per serving: 110.05 mg

Cholesterol per serving: 0.00 g


  1. Coarsely chop the pistachios.
  2. Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Cut a round 23 cm-diameter disc from the pastry. Place on the lined tray. Use a fork to prick the pastry all over.
  3. Pat dries the apricots with paper towel. Arrange cut-side down, on the pastry.
  4. Combine the maple syrup and cinnamon in a small bowl. Use a pastry brush to evenly brush the maple syrup mixture over the apricots.
  5. Sprinkle the pistachio over the tart. Bake in oven for 15 minutes or until the pastry is golden. Set aside for 5 minutes to cool slightly.
  6. Cut into wedges and serve with yogurt, if desired.

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