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Crisp apricot and pistachio tart

This delightful tart has a caramelized puff-pastry base, topped with apricots and pistachios. The recipe is simple and delicious.

20K 5/5 based on 3 reviews

Last modified on: July 12^th 2023

Keywords for this recipe:

For 1 tart, you will need:

1 100 ml pistachios
2 400 ml apricots
3 200 ml Puff or flaky pastry (pâte feuilletée)
4 2 tablespoons brown sugar
5 113.5 ml ground almonds
6 30.96 ml butter

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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

At what time:

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Step by step recipe

Stage 1 - 5 min.

Put 100 ml pistachios in a small frying pan on medium heat to toast/dry roast for 4 or 5 minutes.

Stage 2 - 3 min.

Leave to cool then chop coarsely.

Set aside.

Stage 3 - 10 min.

Prepare 400 ml apricots, cut into quarters (or more depending on size).

Set aside.

Stage 4 - 5 min.

Roll out 200 ml 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.

Stage 5 - 1 min.

Preheat the oven to 410°F (210°C).

Spread 113.5 ml ground almonds over the pastry circle.

Stage 6 - 7 min.

Arrange the apricot pieces on top.

Stage 7 - 3 min.

Melt 30.96 ml butter and brush over the apricots, then sprinkle with more sugar.

Stage 8 - 1 min.

Scatter the pistachios over.

Stage 9 - 20 min.

Bake for 20 minutes.

Stage 10 - 2 min.

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.

Stage 11 - 15 min.

Bake for a further 10 -15 minutes.

Stage 12 - 2 min.

When the tart has cooled, glaze the top of the tart if possible.

Stage 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.

Keeping

Should be eaten the same day.

Source

Home made, based on a recipe by Christophe Michalak.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,342 Kcal or 9,805 Kj	131 gr	838 gr	789 gr
117 %	50 %	79 %	120 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
289 Kcal or 1,210 Kj	16 gr	103 gr	97 gr
14 %	6 %	10 %	15 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
2,342 Kcal or 9,805 Kj	131 gr	838 gr	789 gr
117 %	50 %	79 %	120 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Nuts, Gluten, Milk, Sulfites

How much will it cost?

For 1 tart : 5.35 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Apricots: You can check-out other recipes which use it, like for example: Apricot and almond cream tart, Dried apricots, How to prepare apricots, Apricot jam with vanilla, Stewed apricots, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Vegetable rosette tart, Thin endive tart, Ch'ti mussel tarts, Little caramelized peach tarts, Sicilian Epiphany Pie, ... All
	Pistachios: You can check-out other recipes which use it, like for example: Mini apricot and pistachio brioches, Chocolate thins with toasted nuts, Chocolate cereal bars, Pistachio cake, Pistachio shortbread biscuits, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Marzipan (almond paste), Amiens macaroons, Financier batter, Amandier (gluten-free almond cake), Sicilian Epiphany Pie, ... All

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