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
35 min.	40 min.	1 hour 15 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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