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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.

32 K 5/5 (3 reviews)

1 hour 15 min. difficulté

Easy

5.35 €

1 tart

6 Ingredients

Last modified on: July 12^th 2023

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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

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

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Times for this recipe

Preparation: 35 min.

Cooking: 40 min.

All in all: 1 hour 15 min.

When should you start or finish this recipe?

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 100 g 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 g apricots, cut into quarters (or more depending on size).

Set aside.

Stage 4 - 5 min.

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.

Stage 5 - 1 min.

Preheat the oven to 410°F (210°C).

Spread 50 g ground almonds over the pastry circle.

Stage 6 - 7 min.

Arrange the apricot pieces on top.

Stage 7 - 3 min.

Melt 30 g 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	130 RDI=50 %	840 RDI=80 %	790 RDI=120 %	2,340 RDI=120 %	9,810 RDI: 120 %
Per 100 g	20 RDI=6 %	100 RDI=10 %	100 RDI=20 %	290 RDI=10 %	1,210 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

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

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