This Apricot, Pistachio and Almond Tart is sweet, sharp and fragrant, and sits in a delicious sticky nut crust.
Recipe taken from The Goodness of Nuts and Seeds by Natalie Seldon. Published by Kyle Books. Photographed by Faith Mason.
200g (1 1/2 cups)
150g (1 1/4 cup)
100g (1 cup)