On a lightly floured work surface, unfold the pastry ... the apricot tips have coloured. Remove from the oven and leave to cool. To finish, roughly chop the pistachios. Gently warm the jam in ...

Make the shortcrust pastry ... the tart base with a little egg wash and return to the oven for three or four minutes. Leave to cool. In a small stainless steel saucepan, melt the apricot jam ...

The pastry and marzipan melt over the apricot halves to make a wobbly top for this sweet, and simply delicious, fruit tart. For the pastry put the flour, icing sugar and butter into a food processor.

Make the pastry cream: In a saucepan ... Arrange the apricots on the cream, cut sides down, and brush with the melted jam. Cut the tart crosswise into strips and serve at once.

Make the Tart Shell ... until the pastry cream has cooled completely. 6. Spread the pastry cream in the shell in an even layer. Arrange the apricot quarters in four concentric circles, leaving ...

This recipe uses tinned pears and apricot jam - making it perfect for winter when there's little fresh fruit in season. Preheat the oven to 200C/400F/Gas 6. Roll out the pastry on a lightly ...

This pastry also known as "apricot glasses" or "abricotine". A marvel that we love to buy at the bakery on Sunday morning for the breakfast dessert ♥ Puff pastry ... apricot jam to make it ...