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.
31 K 5/5 (3 reviews)
1 hour 15 min.
Easy
2 tarts
6 IngredientsLast modified on: July 12th 2023
For 2 tarts, you will need:
- 1
1 cup pistachios - 2
3 ½ cups apricots - 3
1 ¾ cup puff or flaky pastry (pâte feuilletée) - 4
4 tablespoons brown sugar - 5
1 cup ground almonds - 6
1⁄3 cup butter
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 40 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Put 1 cup pistachios in a small frying pan on medium heat to toast/dry roast for 4 or 5 minutes.
Stage 2 - 3 min.
Stage 3 - 10 min.
Stage 4 - 5 min.
Roll out 1 ¾ cup 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.
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.
Stage 6 - 7 min.
Arrange the apricot pieces on top.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 260 RDI=100 % | 1,680 RDI=160 % | 1,580 RDI=240 % | 4,680 RDI=230 % | 19,610 RDI: 230 % |
| Per 100 g | 20 RDI=6 % | 100 RDI=10 % | 100 RDI=20 % | 290 RDI=10 % | 1,210 RDI: 10 % |
| Per tart | 130 RDI=50 % | 840 RDI=80 % | 790 RDI=120 % | 2,340 RDI=120 % | 9,810 RDI: 120 % |
How much will it cost?
- For 2 tarts : 10.70 €
- Per tart : 5.35 €
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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
Like these other recipes: Dried apricots, Apricot and pistachio clafoutis, Apricot jelly, Salad of vine peaches and apricots with verbena, Late summer tart with plums and apricots, ... See them all 10
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: How to cook caramelized puff pastry well, Epiphany galette, Tomato and courgette tart, Icelandic-style fish and vegetable pie, Little apple turnovers with almonds and raisins, ... See them all 71
Pistachios
Like these other recipes: Frozen nougat, Chocolate Truffles, Pistachio panna cotta with custard, Saucipain, Pistachio powder or paste, ... See them all 18
Ground almonds
Like these other recipes: Almond dacquoise, Gâteau Nantais, Almonds pyramids, Apple and almond gratin, Checkerboard biscuits, ... See them all 46
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