Apricot and Pistachio Tart

Ingredients

1 sheet (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
1 x 1kg ctn apricot halves, drained
11/2 tbs maple syrup
Large pinch of cinnamon
2 tbs pistachio kernels, coarsely chopped
Thick Greek-style yoghurt,
to serve (optional)

 

read on below advertisement

Method

1. Preheat 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.
2. Pat dry the apricots with paper towel. Arrange, cut-side down, on the pastry.
3. Combine the maple syrup and cinnamon in a small bowl. Use a pastry brush to evenly brush the maple syrup mixture over the apricots.
4. Sprinkle 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.