This recipe came about simply from chancing upon some very pretty apricots at the supermarket. I thought they would be delicious in a frangipane type tart, but then wondered what it would be like to substitute pistachios for the traditional almonds. There was only one way to find out; and I was delighted with the result. I have to say, though, that it’s maybe not the prettiest tart that I’ve ever made, and almost looks savoury. But I can assure you that it is sweet and delicious.
300g of Sweet Pastry
100g of Butter, at room temperature
100g of Caster Sugar
2 Medium Eggs
150g of Pistachios
40g of Self Raising Flour
3 or 4 Apricots
- Preheat your oven to 180C. Roll out the pastry and line an 8″ tart tin with it, leaving the excess to hang over the edge. Prick the base with a fork several times and refrigerate for at least half an hour.
- Whilst the pastry is chilling prepare the apricots by cutting them in half and removing the stones.
- Place 100g of the pistachios in a food processor and blitz them until they are fine, small pieces (they don’t need to be quite the powder of ground almonds but close).
- Line the pastry case with greaseproof paper and fill with baking beans and bake blind for 20 minutes, then remove the lining paper and beans and put it back in the oven to dry out the base for a further 5-10 minutes.
- Once blind baked leave the pastry case to one side and make the filling. Cream the butter and sugar until light and fluffy. Add the eggs to the butter and sugar mixture one by one, with a dessert spoon of flour to stop them from curdling. Once both eggs have been incorporated, add any remaining flour plus the 100g of ground pistachios and mix well.
- Spread the pistachio mixture out over the base of the tart case, then add the cut apricots (cut side down) on top. Roughly chop the remaining 50g of pistachios and scatter over the batter.
- Bake for 30-40 minutes until the batter is firm. Watch the edges of the pastry for catching and cover loosely with foil of you think there is a risk of the top burning.
- Allow to cool in the tin. Trim the excess pastry from the top of the tart and serve on its own or with cream.
I hope you give this tart a try if you are a fan of pistachios whilst the apricots are in season.