Apricot-Pistachio Tart Recipe

Name: Apricot-Pistachio Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 1 tablespoon unsalted raw pistachios, shelled and toasted (see page 343); 1/2 cup granulated sugar; 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes; 1 large whole egg plus 1 large egg yolk, for egg wash; 1 teaspoon pure vanilla extract; Pinch of salt; All-purpose flour, for dusting; 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334); 6 apricots (1 1/4 pounds), pitted and cut into 1/4-inch-thick slices; 1 tablespoon heavy cream, for egg wash; 2 tablespoons turbinado or other raw sugar; 1/4 cup apricot jam; 1 1/2 tablespoons water

Servings: persons

1 cup plus 1 tablespoon unsalted raw pistachios, shelled and toasted (see page 343)
1/2 cup granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large whole egg plus 1 large egg yolk, for egg wash
1 teaspoon pure vanilla extract
Pinch of salt
All-purpose flour, for dusting
1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
6 apricots (1 1/4 pounds), pitted and cut into 1/4-inch-thick slices
1 tablespoon heavy cream, for egg wash
2 tablespoons turbinado or other raw sugar
1/4 cup apricot jam
1 1/2 tablespoons water

1
In the bowl of a food processor, pulse to combine 1 cup pistachios and the granulated sugar.
2
Add butter; process until paste forms.
3
Add whole egg, the vanilla, and salt; process to combine.
4
On a lightly floured surface, roll out and trim dough to 17-by-9-inch rectangle.
5
(If necessary, overlap edges of 2 smaller pieces to form a rectangle; brush overlap with water to seal, then roll out.)
6
Transfer to a parchment-lined rimmed baking sheet.
7
Using an offset spatula, spread pistachio mixture evenly over dough, leaving a 3/4-inch border.
8
Position short end of rectangle nearest you.
9
Arrange apricots in 4 vertical rows atop pistachio mixture, alternating direction in which apricots face.
10
Fold in edges of dough; use your index finger to make a scalloped border.
11
Refrigerate or freeze until firm, about 30 minutes.
12
Preheat oven to 400F.
13
Whisk together egg yolk and cream; brush over edges of tart shell.
14
Chop remaining 1 tablespoon pistachios; sprinkle pistachios and turbinado sugar over apricots.
15
Bake until crust is deep golden brown and fruit is juicy, about 35 minutes.
16
Let cool on a wire rack.
17
Meanwhile, combine jam with the water in a small saucepan.
18
Cook over low heat, stirring, until loose, 2 minutes.
19
Pass through a fine sieve into a bowl.
20
Brush glaze over apricots.
21
Serve tart warm or at room temperature.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup plus 1 tablespoon unsalted raw pistachios, shelled and toasted (see page 343), 1/2 cup granulated sugar, 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes, 1 large whole egg plus 1 large egg yolk, for egg wash, and more.

Yes, Apricot-Pistachio Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot-Pistachio Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions