Pistachio and apricot tart

There are a couple of points to watch here. The pastry isn’t baked blind so needs to be rolled as thinly as possible and then rested before the tart goes in the oven. Also, bake in the centre of a preheated oven and place the tart directly on the oven shelf rather than on a baking tray, otherwise the pastry won’t be crisp.

I have always made this using imperial measures and as it works have kept these here. It’s not difficult, just ask your parents.