Apricot Pistachio Tart
Apricot Pistachio Tart is a medium French recipe that serves 8. 350 calories per serving. Recipe by Ludo's Workshops on YouTube.
Prep: 2 hrs 55 min | Cook: 1 hr 3 min | Total: 4 hrs 18 min
Cost: $13.95 total, $1.74 per serving
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
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
Chill
Form a ball, wrap it in cling film and place in the refrigerator for at least 2 hours.
Time: PT2H
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
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
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
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
Spread the cream over the base
Evenly spread the pistachio cream over the pre-baked base, leaving a slight border.
Time: PT5M
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
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
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
Dietary info: vegetarian, low-calorie
Allergens: gluten, nuts, dairy, egg
Ingredient Substitutions
- Instead of Unsalted butter: vegetable margarine
- Instead of Powdered sugar: blended granulated sugar
- Instead of Egg: apple puree (for the dough)
- Instead of Almond powder: almond flour
- Instead of T55 flour: all-purpose flour
- Instead of Unsalted butter (for the cream): vegetable margarine
- Instead of Sugar: coconut sugar
- Instead of Egg (for the cream): apple puree
- Instead of Pistachio paste: hazelnut paste
- Instead of Pistachio powder: almond powder
- Instead of Fresh apricots: nectarines
- Instead of Apricot jam: diluted apricot jam
- Instead of Pistachio pieces: sliced almonds
Equipment Needed
- Stand mixer with flat whisk
- Spatula (rubber spatula)
- Rolling pin
- 22 cm tart ring
- Perforated baking mat
- Oven
- Cling film
- Chef's knife
- Pastry brush
- Kitchen scale
Critical Steps — Do Not Skip
- Do not overwork the dough to avoid it becoming elastic.
- Allow the dough to chill thoroughly (refrigeration + freezing) before blind baking.
- Blind bake the base at 160 °C to ensure a crisp crust.
- Achieve a perfectly smooth pistachio cream.
- Final bake at 170 °C so the apricots are tender without burning.
Chef Tips from the Video
- Lightly dust with powdered sugar before glazing for an elegant snowy effect.
- Use toasted pistachio pieces for extra crunch and flavor.
Troubleshooting
The dough shrinks during blind baking.
Make sure the dough is very cold before placing it in the oven and use the 15‑20 min freezing technique.
The pistachio cream is grainy.
Beat the butter and sugar until very creamy before adding the egg, then sift the pistachio powder.
The apricots become too acidic after baking.
Choose very ripe apricots and lightly dust them with sugar before arranging.
Storage
Refrigerator: Store in an airtight container for 2 to 3 days.
Freezer: Wrap tightly (film + aluminum foil) and keep for up to 1 month.
Room temperature: Consume within 2 hours after glazing to avoid oxidation.
Make-Ahead Tips
- Prepare the dough and pistachio cream the day before and keep them refrigerated.
- The pre-baked tart base can be frozen and baked directly when needed.
Last updated: August 21, 2026
