Crisp apricot and pistachio tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 100 g pistachios
• 2 400 g apricots
• 3 200 g Puff or flaky pastry (pâte feuilletée)
• 4 2 tablespoons brown sugar
• 5 50 g ground almonds
• 6 30 g butter
• Total weight: 810 grams

Times:

Preparation	Cooking	Start to finish
34 min.	40 min.	1 hour 14 min.

Step by step recipe

1	Put 100 g pistachios in a small frying pan on medium heat to toast/dry roast for 4 or 5 minutes.
2	Leave to cool then chop coarsely. Set aside.
3	Prepare 400 g apricots, cut into quarters (or more depending on size). Set aside.
4	Roll out 200 g Puff or flaky pastry (pâte feuilletée) into a circle about 8 inches (20 cm) diameter. Lay a sheet of cooking parchment on a baking sheet and sprinkle with brown sugar. Lay the pastry circle on top. This will give the pastry a lovely caramelized underside.
5	Preheat the oven to 410°F (210°C). Spread 50 g ground almonds over the pastry circle.
6	Arrange the apricot pieces on top.
7	Melt 30 g butter and brush over the apricots, then sprinkle with more sugar.
8	Scatter the pistachios over.
9	Bake for 20 minutes.
10	After 20 minutes, take the tart out of the oven and slide it with the paper onto a wire rack to help the underneath to crisp up.
11	Bake for a further 10 -15 minutes.
12	When the tart has cooled, glaze the top of the tart if possible.
13	Enjoy at its best the same day.

Remarks

Finishing the baking on a wire rack in stage 10 is not essential, but will give you the really crisp base that is often tricky to achieve with puff pastry.

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