Apricot & Pistachio Frangipane Tart Recipe

Preheat the oven to 180°C (350°F).

Roll out the puff pastry and line a 9-inch tart tin. Trim any excess pastry.

In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined.

Add the ground pistachios and almond extract to the mixture and mix until smooth.

Spread the apricot jam evenly over the base of the prepared tart tin.

Pour the frangipane mixture over the apricot jam and spread it out evenly.

Sprinkle the chopped pistachios over the top.

Bake in the preheated oven for 40 minutes, or until the tart is golden and the filling is set.

Allow the tart to cool before serving.