Dessertscoleycooks5.0
Pistachio Apricot Tart
This pistachio apricot tart combines a buttery press-in shortbread crust with a creamy pistachio filling and fresh apricots for an impressive dessert that's surprisingly simple to make.
👥 8 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 3 min🔥 Cook: 1h 15m👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- food processor
- oven
- spatula
📝 Preparation Steps
1
Make the Shortbread Crust
2
Butter the bottom and sides of a 9-inch tart pan.
½ cup butter ((1 stick), plus more for buttering the pan, cold, cut into pieces)butter (cut into pieces)5 tablespoons
3
Add the flour, sugar and salt to the bowl of a food processor and pulse once to combine.
4
Add the butter, then process until the mixture comes together and forms large clumps, about ⏱️ 30 seconds to one minute.
½ cup butter ((1 stick), plus more for buttering the pan, cold, cut into pieces)butter (cut into pieces)5 tablespoons
5
Distribute the dough around the tart pan and press it evenly around the base and up the sides. Use the bottom of a glass to help even it out if needed.
6
Place the tart pan in the freezer for ⏱️ 20 minutes and preheat the oven to 350 degrees.
7
Bake for ⏱️ 15 minutes, until lightly golden. Remove from the oven and allow to cool before filling.
8
Make the Filling
9
Don't bother cleaning out the food processor and add the pistachios, sugar, flour and salt, then pulverize until they form a fine powder.
10
Add the butter and process until evenly distributed, then add the egg and vanilla, and blend until totally smooth.
½ cup butter ((1 stick), plus more for buttering the pan, cold, cut into pieces)butter (cut into pieces)5 tablespoonslarge egg1
11
Pour the filling into the cooled crust and spread it out into an even layer. It's okay if it's still a little warm, just not hot.
12
Take one apricot half and a time and cut it into thin slices. Slide it on to the flat side of a spatula and gently fan out the pieces, then slide it onto the pistachio filling.
13
Repeat with the remaining apricots to form a pretty pattern. Alternatively, you can arrange the apricot slices in whatever pattern you prefer.
fresh apricots (ripe but firm, halved and pitted)1 pound
14
Bake for one hour, or until a toothpick inserted into the center of the pistachio filling comes out clean.
15
Allow the tart to cool completely, then chill for at least ⏱️ 2 hours before slicing and serving.
Nutrition Facts
calories
355 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
3 g
sugar Content
13 g
sodium Content
379 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
70 mg
carbohydrate Content
29 g
saturated Fat Content
13 g
unsaturated Fat Content
11 g
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