Apricot and Pistachio Tart
Apricot and Pistachio Tart
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 3 tbsp sugar
- 1 pinch salt
- 6 tbsp (85 g) cold unsalted butter, diced
- 1 egg, beaten
- 2 cans (425 ml each) apricot halves in light syrup
- 1/3 cup (70 g) sugar
- 1 1/2 tsp (7.5 ml) rose water
- 1 tsp (5 ml) lemon juice
- 3/4 cup (100 g) ground almonds
- 2 tbsp unbleached all-purpose flour
- 6 tbsp (85 g) unsalted butter, softened
- 3 tbsp (45 ml) pistachio cream (see note)
- 1 egg, at room temperature
- 2 tbsp shelled pistachios, chopped
Instructions
- 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.
Apricot and Pistachio Tart