Photo: Art Rachen
Apricot, honey and pistachio tart recipe
14 ingredients
25 min + 40 min
6 people
openrecipes
"This tart is inspired by my trips to the Middle East. I love Middle Eastern sweets, with their crusty and flaky pastry dripping with honey or fragrant syrup."
Estimated Nutrition (whole recipe, rough)
514
Calories
14g
Protein
33g
Fat
43g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 unsalted butter, melted
- g sheets of filo pastry
- 6 fresh apricots, halved and pitted
- 500 light muscovado sugar
- g clear honey
- 75 shelled pistachio nuts, roughly chopped
- g icing sugar
- 50 unsalted butter, softened
- g golden caster sugar
- 25 ground almonds
- g ground pistachio nuts
- 2 drops of almond extract
- tbsp pure vanilla paste or extract
- 125 eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes