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Apricot and Muscat Tart

By Sarah Johnson

A layer of velvety apricot purée is covered with a baked almond custard, and when it emerges hot from the oven it is showered generously with sweet Muscat dessert wine.

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Image of Nigella's Toasty Olive Oil Granola — Photo by Keiko Oikawa

I make this all the time and it's delicious and people always ask for the recipe - great to have something where you know exactly what is in it - lovely with Greek yoghurt and raspberries.

By allcannings about Toasty Olive Oil Granola

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