Annie Bell's Apricot Pistachio Puff Pastry Tart

Sweetness and light - delicately nutty, delightfully puffy.

Method

1. Preheat the oven to 220C/200C fan/425F/gas 7. Line a baking sheet with baking paper. On a lightly floured work surface, unfold the pastry and roll it out a little thinner, to give a rectangle measuring about 25cm x 40cm. Trim the edges and cut a 3cm-4cm triangle off each corner. Place on the baking sheet.
2. Combine the egg yolk with the milk. Brush a 2cm-3cm border of pastry with the egg mixture and fold in the edges. With a sharp knife, nick the pastry border diagonally at 1cm intervals. Arrange the apricots over the pastry within the rim, dot with the butter, scatter over the sugar and bake for 15-20 minutes until the edges are golden and risen and some of the apricot tips have coloured. Remove from the oven and leave to cool.
3. To finish, roughly chop the pistachios. Gently warm the jam in a small pan until softened, then press through a sieve. Scatter the pistachios over the apricots, then lightly glaze with the jam using a brush. The tart is best eaten the day it is made.

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