Sticky and sweet, this apricot tart tastes even better with added pistachios and a serving of yoghurt.
Ingredients
- 1 sheet (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
- 1 x 1kg ctn apricot halves, drained
- 1 1/2 tablespoons maple syrup
- Large pinch of cinnamon
- 2 tablespoons pistachio kernels, coarsely chopped
- Thick Greek-style yoghurt, to serve (optional)
Method
- Step 1Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Cut a round 23cm-diameter disc from the pastry. Place on the lined tray. Use a fork to prick the pastry all over.
- Step 2Pat dry the apricots with paper towel. Arrange, cut-side down, on the pastry.
- Step 3Combine the maple syrup and cinnamon in a small bowl. Use a pastry brush to evenly brush the maple syrup mixture over the apricots.
- Step 4Sprinkle 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. Cut into wedges and serve with yoghurt, if desired.
- High fibre
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
914 kj
Energy
8g
Fat Total
4g
Saturated Fat
6g
Fibre
4g
Protein
10mg
Cholesterol
34.27mg
Sodium
19g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Georgie Cole
- Publication: Australian Good Taste
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