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Tuesday, July 9, 2013

Apricot-pistachio tart

This weekend I bought 1 kg of apricots. I realized I couldn't just eat 1 kg of apricots on my own so I thought of something to make with them. I realized my favorite apricot dessert was tarts so I decided to go for that. But I didn't want just a simple apricot tart. I had read some recipes where they were saying that pistachios match well with apricots so I went for an apricot-pistachio tart.

For this recipe you need a sweetcrust dough (first time for me, I like it but I prefer shortcrust), a pistachio-almond cream (very easy to make) and lots of apricots. Last summer I had made pistachio paste from scratch and kept it in the freezer. This was actually perfect for this recipe as I had it ready-to-use and I was also happy to use it for something :-D

If you don't like pistachios, you can just skip them in the recipe and you'll have an apricot-almond tart instead, which is equally good. Replace the chopped pistachios with almonds et voila. Bon app!

Apricot-pistachio tart recipe (for 6-8 p)

Sweetcrust dough (pâte sucrée)

100 g butter (room T°)
130 g powder sugar
1 egg
250 g flour

Whip up the butter. Add sugar and whip (cream it). Add the egg and mix. Finally add the flour, mix fast and make the dough. Cover it and refrigerate for about 30 min.

Almond-pistachio cream

100 g butter (room T°)
100 g sugar
2 eggs
100 g ground almonds
*50 g pistachio paste (commercial or home-made)

Whip up butter along with sugar. Add eggs one by one while beating. Add the ground almonds and mix. Add the pistachio paste and mix well.

0.8-1 kg apricots
some powder sugar
some pistachios

the apricot tart step-wise

Take out the dough from the fridge and roll it out to approx. 5 mm thickness. Transfer to a 22 cm tart pan (that has been buttered and flowered). Pinch it with a fork. Spread the almond-pistachio cream on the dough. Add apricots cut in halves. Bake in the oven 1hr at 180 C°.
Decorate the tart with some powder sugar and chopped pistachios. Enjoy it warm or cold!

*I make my own pistachio paste, the recipe is here

1 comment:

  1. Personally tried this out in the States and can attest to its deliciousness! Ran into some difficulty finding apricots here so I swapped that fruit out for plumcots. They are a little more sour than apricots but balanced nicely with the sweetness of the pistachio paste.