Apricot Tart with Cardamom Vanilla Honey
Apricots have a short season, so it’s best to take advantage of them when you can. Basically, eat as many as possible in every way possible. This tart leans on a few key ingredients that let the fruit shine— frozen puff pastry, the crunch of pistachios and the final flourish— a drizzle of honey that’s been given a flavor boost with cardamom and vanilla. The best part about this tart is that it is, in fact, perfect for baking on the fly, but the results are impressive— the saturated saffron hue of the apricots mixed with the verdant green pistachio are not only eye-catching, but very delicious too.
Serves 6
INGREDIENTS
1 sheet puff pastry, thawed (Pepperidge Farms preferred)
⅓ cup pistachios, roughly chopped
¼ cup apricot preserves
8 apricots, pitted and halved
2 tbsp sugar
2 tbsp honey
1 tsp vanilla
½ tsp cardamom
Flaky sea salt
METHOD
Preheat oven to 400F.
Place thawed puff pastry (which should measure 9” x 9”) on a parchment lined baking sheet and use a sharp knife score a ½” border, taking care not to cut all the way thru.
Use a pastry brush and brush apricot preserves on the puff pastry within the scored border. Sprinkle half the pistachios on the puff pastry (again, staying inside the scored border). Arrange apricots, cut side up, on pastry then follow with remaining pistachios. Sprinkle evenly with sugar and place in oven for 25-30 minutes or until pastry is puffed and golden.
Meanwhile, in a small bowl, combine honey, vanilla and cardamom.
When tart is ready, remove from oven and drizzle with honey mixture, finish with flaky sea salt and serve.