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Apricot and Pistachio Tart

  • Author: Charmian Christie
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4 to 6 1x
  • Category: Dessert
  • Cuisine: Seasonal

Description

Got more apricots than ideas? This easy tart makes the most of this late summer stone fruit. Paired with pistachios and a hint of vanilla, this tart delivers fresh summer flavour with an exotic hint of the Middle East. A dollop of cream cuts the sweetness.


Scale

Ingredients

Tart

  • 1 roll puff pastry (commercial or homemade)
  • 1/2 cup pistachios, divided
  • 1/4 cup + 2 tablespoons vanilla sugar (plain sugar is okay too)
  • 1/2 cup apricot jam
  • 2 to 3 tablespoons peach schnapps, orange liqueur or orange juice
  • 1 1/2 pounds fresh apricots, pitted and halved (I used 24 small apricots about 1 1/2 inches long)
  • 1 tablespoon cold butter, cut in 1/4-inch cubes

Optional Garnish

  • creme fraiche or sour cream

Instructions

  1. Preheat the oven to 400°F. Place a rack in the centre of the oven.
  2. Roll the dough: Set a sheet of parchment on your work surface and dust lightly with flour. Roll the pastry on the dusted parchment until it forms a rectangle approximately 14 X 12 inches. Carefully transfer the parchment with the pastry on it to a rimmed baking sheet.
  3. Prepare the pistachios: In a blender or food processor, grind the 1/4 cup of pistachios with 1/4 cup of vanilla sugar. Set aside. Roughly chop the remaining 1/4 cup pistachios and set aside.
  4. Make the glaze: In a small bowl, whisk the jam with enough of the schnapps to form a glaze. The amount of liquid will vary with the jam. You want it thin enough to brush over the apricots, but thick enough that it won’t all dribble off.
  5. Assemble the tart: Spread the pistachio-sugar evenly over the pastry, leaving a 1 1/2-inch border all around. Place the halved apricots on the pistachio-sugar, cut-side down. They should be close but not overlapping. Brush the apricots with the glaze. Dust with the remaining 2 tablespoons vanilla sugar and then sprinkled with chopped pistachios. Dot with butter.
  6. Bake: Bake 30 to 45 minutes or until the apricots are soft and the pastry is golden brown. The timing will vary with the size of apricots used. Mine were small, so cooked quickly. Serve slightly warm or at room temperature with a dollop of sour cream or creme fraiche, if desired.