Apricot and rosemary pistachio tart
This apricot and rosemary pistachio tart is so simple to make and delicious served with ice cream for dessert.
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Ingredients
- 200 g 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
- 400 g apricots (about 8), halved and de-stoned
- 1 egg, whisked for egg wash
- 30 g unsalted butter, melted
- 2 tbsp honey, warmed
- 1/4 cup pistachios, chopped
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