Apricot and Pistachio Tart

Instructions

1. 1

   In a food processor, blend the flour, sugar and salt. Add the butter and pulse until the mixture has a sandy texture. Add the egg and pulse again until the dough is crumbly. With your hands, press the dough evenly along the bottom and up the sides of a 9-inch (23 cm) round, 1-inch (2.5 cm) deep tart pan with removable bottom. Refrigerate for 30 minutes.