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.