Pistachio Apricot Tart

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Preparation time: 1 hour
Cooking time: 25 mins
Serves: 8-10 or more

Pistachio Apricot Tart

Ingredients

  • 1 kg fresh apricots, halved and stoned (tinned apricots will do).

Dough

  • 1/2lb (250g) butter at room temperature
  • ½ tsp salt
  • 7 oz (200g) icing sugar
  • 2 oz (60g) almond flour
  • 2 eggs
  • 1lb (450g) plain flour

Pastry Cream

  • ½ quart (1/2 litre) full cream milk
  • 3 eggs
  • 4 oz (100g) caster sugar
  • 1 oz (25g) plain flour
  • 1 oz (25g) corn flour
  • 2 oz (50g) butter

Pistachio Cream

  • ¼ lb (125g) butter at room temperature
  • ¼ lb (125g) icing sugar
  • ¼ lb (125g) almond flour
  • 1 egg
  • ¼ lb (125g) pastry cream (as made above)

Preparation Method

Dough

Mix the butter, salt, icing sugar and almond flour together. Add the eggs and then the flour and mix until a dough is formed. (you can make it in a food processor, but do not over mix).

Wrap in plastic and chill for at least two hours or overnight.

Pastry Cream

Pour the milk into a saucepan with half of the sugar and bring to the boil. In a bowl beat the eggs with the rest of the sugar, then add the flour and corn flour. Once the milk has boiled, pour it into the egg mixture and stir with a whisk. Pour this back into the saucepan through a strainer, and, on a low heat, begin to cook, stirring all the time, until it boils. Once it has boiled for about two minutes, stir in the butter and bring to the boil again. Pour into a container and cover with a plastic wrap or lid. Let cool and refrigerate – this could be made the day before.

Pistachio Cream

Mix the butter, icing sugar and almond flour well then mix in the egg. Add the pistachio flavour and then mix in the already made pastry cream (made as above).

Roll out the dough to about ¼ in thick and press lightly into a greased tart mould, or several small moulds. Fill the mould half way with the pistachio cream. Place the apricot halves (fresh or canned) on top of the cream and bake on a Lacanche pastry plate at 180°C in a pre-heated oven for about 25 minutes until the top begins to brown slightly. Cool on a drying rack and serve at room temperature topped with chopped pistachio nuts.

Note: By omitting the pistachio, this recipe gives you a very versatile almond cream tart which you can then flavour with any fruit you like. Whether you add flavour, such as pistachio in this case, to the basic pastry cream (or crème patissière) is up to you.

Recipe Tags: Desserts

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