HONEYCOT® Apricot Tart with Cardamon and Hazelnuts

  • Servings


  • Prepration Time

    10 mins

  • Cook Time

    50 mins

  • Passive Time

    30 mins


  • 1 sheet short cut pastry
  • 125 g caster sugar (½ cup)
  • 125 g softened butter
  • 3 eggs
  • 300 g almond meal (2 cups)
  • 3 tbsp ground cardamon
  • 1 handful hazelnuts skin removed
  • 10 apricots stone removed and sliced


  • Preheat oven to 180°C
  • Grease a 22cm tart tin with oil spray
  • Fit and trim pastry to tin, chill pastry for 30 minutes in the refrigerator.
  • Then blind bake the pastry shell for 20 minutes.
  • Meanwhile, make the filling by creaming the sugar and butter until fluffy, add eggs one at a time, continue to beat well then fold in the almond meal and cardamom.
  • Cool the tart shell and spoon in the batter and flatten the top with a spatula and arrange the slices of ripe apricots to your liking and scatter the hazelnuts and bake for 30 minutes.
  • When cooked, rest for at least 30 minutes before removing from tin.


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