APRICOT TART WITH PISTACHIO-ALMOND FRANGIPANE
Categories Fruit Nut Dessert Bake Apricot Almond Pistachio Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 20
Steps:
- For crust:
- Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and refrigerate at least 1 hour and up to 1 day.
- For filling:
- Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground. Add butter and blend to paste consistency. Using on/off turns, mix in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
- Preheat oven to 375°F. Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes. Cool crust on rack 15 minutes.
- Spread filling evenly in crust. Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.
- For glaze:
- Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle chopped pistachios around edge of tart. (Can be prepared 8 hours ahead; let stand at room temperature.)
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Sk Shakil Ahmed
[email protected]I can't wait to make this tart again. It's going to be a new family favorite.
Saimon Hossain
[email protected]This is the best apricot tart I've ever had. The crust is flaky and the filling is creamy and flavorful. I highly recommend this recipe.
Conrad Rowles
[email protected]I've never made a tart before, but this recipe was so easy to follow. I'm so glad I tried it, because this tart is amazing!
Neil Donaldson
[email protected]This tart is perfect for any occasion. It's elegant enough for a special dinner party, but it's also easy enough to make for a casual gathering.
Aiden Dean
[email protected]I made this tart for a party, and it was a huge hit. Everyone loved the combination of flavors and textures.
AkbarAgha Akbaragha
[email protected]I used fresh apricots from my backyard, and they were so flavorful. This tart is a great way to showcase the beauty of fresh fruit.
Noman Official
[email protected]I added a few drops of almond extract to the frangipane filling, and it really took the flavor up a notch.
Arjun Banjara
[email protected]I used a store-bought crust to save time, and the tart still turned out great. The filling is so good that it really doesn't matter what kind of crust you use.
salvador fareed
[email protected]This tart is a bit time-consuming to make, but it's definitely worth the effort. The results are stunning and the taste is incredible.
Wisdom Berry
[email protected]I followed the recipe exactly and the tart turned out perfectly. The crust was flaky and the filling was creamy and flavorful.
Alexsussy
[email protected]This tart is absolutely beautiful and delicious. The frangipane filling is smooth and creamy, and the apricots are perfectly tart and sweet.
Sussy Baka
[email protected]I've made this tart several times now, and it's always a hit. It's a great way to use up fresh apricots, and the frangipane filling is always a crowd-pleaser.
AHMED HARUN ABDUL WAKIL
[email protected]This apricot tart was divine! The frangipane filling was rich and nutty, and the apricots were perfectly tart and juicy. The crust was flaky and buttery, and the whole tart was just a dream to eat.