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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.

17K 3 5

Last modified on: July 12^th 2023

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For 2 tarts, you will need:

1 200 ml pistachios
2 800 ml apricots
3 400 ml Puff or flaky pastry (pâte feuilletée)
4 4 tablespoons brown sugar
5 227 ml ground almonds
6 61.92 ml butter

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 5 min.

Put 200 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 800 ml apricots, cut into quarters (or more depending on size).

Set aside.

Stage 4 - 5 min.

Roll out 400 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 227 ml ground almonds over the pastry circle.

Stage 6 - 7 min.

Arrange the apricot pieces on top.

Stage 7 - 3 min.

Melt 61.92 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
3,132 Kcal or 13,113 Kj	85 gr	328 gr	337 gr
157 %	33 %	31 %	51 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
193 Kcal or 808 Kj	5 gr	20 gr	21 gr
10 %	2 %	2 %	3 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
1,566 Kcal or 6,557 Kj	43 gr	164 gr	169 gr
78 %	16 %	15 %	26 %

% 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 2 tarts : 10.69 €
Per 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 pistachio clafoutis, How to prepare apricots, Dried apricots, Stewed apricots, Apricot and almond cream tart, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Icelandic-style fish and vegetable pie, Tart Tatin, Thin cherry tomato and pesto tart, Peach and verbena feuilleté, Crusty pistachio, almond and apricot flan, ... All
	Pistachios: You can check-out other recipes which use it, like for example: Pistachio panna cotta with custard, Chocolate mendiants, Chocolate cereal bars, Pistachio powder or paste, Pistachio cake, ... All
	Ground almonds: You can get more informations, or check-out other recipes which use it, for example: Apple and almond gratin, Almond macaroon cake, Amandier (gluten-free almond cake), Caribbean upside-down cake, Succès praliné (praline meringue), ... All

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