Apricot & Pistachio Tart

Apricot & Pistachio
Alex and I celebrated our first wedding anniversary about a week ago! I said I would bake him anything that he wanted and he chose this apricot tart from Martha Stewart’s Pies & Tarts.

Apricot & Pistachio

To keep peace in the house I have to make fruit pies and tarts from time to time instead of cake all the time. This was a very simple and fresh tart. It consists of fresh apricots on top of puff pastry and pistachio paste.

Apricot & Pistachio

It is similar and just as delicious as the Apple Frangipanetart I made around Christmas time. I would recommend eating this the same day it’s made as the puff pastry will go soggy.
tart
Enjoy! If you like pie you might be interested in my other pie posts!
 
Apricot & Pistachio Tart

Ingredients

1 cup unsalted and shelled pistachios (roasted for 10 minutes at 350 F/180 C)

1/2 cup sugar

1/2 cup unsalted butter, chilled and cubed

1 egg and 1 egg yolk

1 tsp vanilla

Pinch of salt

Flour for dusting

1 block store bought puff pastry

6-8 apricots pitted and cut into slices

1 tbs cream

2 tbs raw sugar (or granulated if you don't have any)

1/4 cup apricot jam

1 1/2 tbs water

Instructions

  1. In a food processor grind the nuts (save a few for sprinkling later) and sugar until fine. Add the butter and process until a paste forms. Add the whole egg, vanilla and salt and process again.
  2. Dust a surface lightly with flour and roll out the puff pastry into a rectangle. Cover a baking sheet with parchment paper and place the puff pastry on top.
  3. Spread the paste evenly all over leaving three quarters an inch border. Fold the edges of the dough, use your index finger to make the pleats.
  4. Arrange the apricots in four rows. Alternate the directions the slices face. In a small bowl mix the egg yolk and cream together. Brush the mixture along the borders.
  5. Refrigerate the tart for 30 minutes to allow it to firm up. Preheat the oven to 400 F/200 C and bake for 30-35 minutes until the fruit is soft and the pastry golden.
http://www.americancupcakeabroad.com/pie/apricot-pistachio-tart

adapted from Martha Stewart’s Pie and Tarts

Martha Stewart’s Pies US and UK.

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5 Comments

  1. Sarah @Scrumptious Sally

    I love apricot/pistachio! Hm, I have pretty much everything needed to make this in stock at home…
    Happy anniversary for last week x

  2. mlubbert

    mmm your recipies look soo delicious, I´m food photographer, maybe you will like to view my blog http://www.michellubbert.blogspot.com

  3. The Caked Crusader

    Fruit and puff pastry is always a great combination.
    Happy anniversary!

  4. I love that book! All the pies and tarts look so delicious :)

    Happy “Belated” Anniversary!

    • Cupcake Kelly

      thanks Phuong! I was reading your post on flour bakery the other week. I can’t wait till I get to Boston to try it!