Stuffed Apricot Crescent Tart

Ingredients

• sheet puff pastry, thawed1
• dried apricots12
• hot water1 cup
• honey3 tablespoons
• ground almonds3/4 cup
• powdered sugar2 tablespoons
• orange blossom water1 teaspoon
• egg yolk1
• milk1 tablespoon
• pistachios, chopped1/4 cup
• sesame seeds1 tablespoon
• lemon juice1 teaspoon

Method

1. 1Preheat the oven to 220°C/425°F and line a baking sheet with parchment.
2. 2Soak the dried apricots in hot water for 10 minutes, then drain and chop them finely.
3. 3Mix the ground almonds, powdered sugar, orange blossom water, and egg yolk into a thick filling.
4. 4Roll the puff pastry into a long oval or crescent shape and transfer it to the baking sheet.
5. 5Spread the almond filling down the center, then top with the chopped apricots and fold the pastry edges inward to create a rustic crescent border.
6. 6Brush the pastry with milk, sprinkle with sesame seeds, and bake for 14–16 minutes until deeply golden.
7. 7Warm the honey with lemon juice just enough to loosen it, then brush over the tart after baking and finish with pistachios.
8. 8Cool for 5 minutes before slicing so the filling sets slightly.

Tips

• Keep the puff pastry cold until the last moment for the flakiest lift.
• Choose plump dried apricots; if they are tart, add another teaspoon of honey to the filling.
• This dessert is lovely served warm with unsweetened tea or coffee.

Nutrition