Apricot And Pistachio Tart - cooking recipe

Ingredients

2 cans (15 oz each) apricot halves in natural juice
2 sheets frozen puff pastry, thawed
1/3 cup unsalted shelled pistachios
2 tbsp demerara sugar
2 tbsp apricot jam

Preparation

Preheat the oven to 450\u00b0F. Line 2 baking pans with parchment paper.
Drain the apricots and discard the juice. Dry the apricots well on paper towels; cut into wedges.
Halve each pastry sheet; place on the prepared pans. Gently mark a 1/4-inch border around all the edges, without cutting all the way through (this helps the edges to puff up). Prick all over, except along the border edges, with a fork.
Process the nuts until coarsely chopped and reserve half. Process the remaining nuts until fine.
Sprinkle the finely ground nuts and half the sugar over the pastry, except the border. Top with the apricots and sprinkle with the remaining sugar and reserved nuts.
Bake for about 15 mins or until the pastry is puffed and lightly browned. Combine the jam and 2 tsp hot water in a small bowl; brush the glaze over the apricots and pastry edges. Bake for about 2 mins or until browned. Serve the warm tarts with vanilla ice cream or cream, if desired.