Apricot Tart with Honey and Puff Pastry

This Apricot Tart uses a ready-made roll of shortcrust pastry topped with fresh apricot halves. Although my honey base was with a Mexican smoked chilli honey, you could replace this with chilli jam.

Updated 2026 · Now with printable recipe – originally created using sample product from Gran Luchito

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Believe it or not, this recipe was inspired by a totally different savoury recipe, Charlotte Pike’s lemon and courgette tart with pesto.

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I admired the idea of baking the fresh produce for 15 minutes, smearing a rectangle of puff pastry with something yummy out of a jar (in this case Gran Luchito smoked Mexican honey with chilli rather than pesto), top it with the fresh fruit or vegetable (in this case fresh apricots rather than courgette) and hey presto, you have a fabulous tart.

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Rather than olive oil, I drizzled my apricots with hazelnut oil found in M&S but you could use ground nut oil as an alternative.

If you cannot get hold of the Gran Luchito honey then use a dark runny honey sprinkled with a few chilli flakes. But I’d recommend hunting down the Gran Luchito as it has a depth of flavour of its own – the smokiness is what really makes it.

I’d recommend serving this tart alongside good vanilla ice cream. We even had it for breakfast in the manner of French pastry!

Print Recipe

Apricot Tart With Honey and Puff Pastry

Servings: 8

Equipment

• baking sheet lined with baking parchment paper

Ingredients

• 12 apricots fresh, cut in half, stones removed
• 2 tbsp groundnut oil
• 1 pack puff pastry ready-made pre-rolled
• 2 tbsp honey thick - I used Gran Luchito smoked honey with chilli but any thick honey is fine - or chilli jam (see notes)
• 1 tbsp milk to glaze the pastry
• 1 tbsp demerara sugar
• 1 tbsp almonds flaked - optional

Instructions

• Remove the puff pastry from the fridge around 30 minutes before baking, in accordance with pack instructions. Preheat the oven to 200c / Gas mark 6.
• Lay the apricot halves on a baking sheet lined with parchment paper and drizzle with groundnut oil.
• Bake for 15 minutes until softened but not browned.
• Unroll the puff pastry onto another baking sheet lined with parchment paper. Trim to fit. Score a 5cm border around the edge.
• Smear the surface inside the border with the honey. Arrange the apricot halves on top.
• Sprinkle with demarara sugar and bake for 20 minutes until golden brown. Keep an eye on it and move to a low shelf in the oven if in danger of scorching.
• Once cooked sprinkle with top with crumbled flaked toasted almonds. Serve hot or cold, it will keep for 72 hours in the fridge.

Notes

If you like the idea of the chilli honey but don't have any Gran Luchito, you could use chilli jam. Alternatively, try adding 1/4 tsp chilli powder to some honey before smearing on the pastry base.

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With thanks to Gran Luchito for product sample.