Apricot Pistachio Tart

Ingredients

• 100 g Unsalted butter (softened, at room temperature)
• 65 g Powdered sugar
• 1 pinch Salt
• 1 unit Egg (beaten, at room temperature)
• 20 g Almond powder
• 160 g T55 flour
• 70 g Unsalted butter (for the cream) (softened)
• 70 g Sugar
• 1 unit Egg (for the cream) (beaten, at room temperature)
• 15 g Pistachio paste (optional, intensifies flavor)
• 70 g Pistachio powder
• 4 units Fresh apricots (very ripe, halved)
• 20 g Apricot jam (for glazing)
• 10 g Powdered sugar (for decoration)
• 10 g Pistachio pieces (for garnish)

Instructions

1. Prepare the sweet pastry

   In the stand mixer bowl, combine the softened butter and powdered sugar with the flat whisk until a creamy texture is achieved. Add the beaten egg, then the almond powder, and finally the flour. Mix quickly without overworking the dough.

   Time: PT5M

2. Chill

   Form a ball, wrap it in cling film and place in the refrigerator for at least 2 hours.

   Time: PT2H

3. Roll out and line the pan

   On a lightly floured work surface, roll the dough to about 2 mm thickness. Cut a 22 cm disc, place it on the baking mat and transfer it into the tart ring. Gently press the edges with your fingers, trim the excess with a rolling pin and then refine with a knife.

   Time: PT10M

4. Quick chill of the base

   Place the tart base in the freezer for 15 to 20 minutes to firm up the dough before blind baking.

   Time: PT20M

5. Blind bake the base

   Preheat the oven to 160 °C. Bake the tart base for 15 minutes. Let cool to room temperature.

   Time: PT15M

   Temperature: 160°C

6. Prepare the pistachio cream

   In a bowl, cream the softened butter with the sugar until smooth. Incorporate the beaten egg, then add the pistachio powder and pistachio paste (if using). Mix until a homogeneous cream is obtained.

   Time: PT5M

7. Spread the cream over the base

   Evenly spread the pistachio cream over the pre-baked base, leaving a slight border.

   Time: PT5M

8. Arrange the apricots

   Cut the fresh apricots in half, remove the pits and place them on the cream, cut side down, pressing them in slightly.

   Time: PT5M

9. Second bake

   Bake the tart at 170 °C for 45 to 50 minutes, until the apricots are tender and the surface is lightly golden.

   Time: PT48M

   Temperature: 170°C

10. Glaze and decorate

    Once the tart has cooled, brush the halved apricots with apricot jam using a pastry brush. Sprinkle with powdered sugar and scatter pistachio pieces.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g