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1
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
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2
Roll out the puff pastry into a 12-inch square on a lightly floured surface.
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3
Transfer to the prepared baking sheet and refrigerate, 15 minutes.
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4
Meanwhile, make the filling: Combine the cream cheese, confectioners' sugar, 1 tablespoon flour, 1 teaspoon vanilla, the egg, lemon zest and nutmeg in a large bowl.
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5
Beat with a mixer on medium-high speed until smooth, about 2 minutes.
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6
Toss the fruit in a medium bowl with the apricot preserves and the remaining 1 tablespoon flour and 1/2 teaspoon vanilla.
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7
Spread the cream cheese mixture over the puff pastry, leaving a 3-inch border.
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8
Top with the fruit mixture.
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9
Fold the edge of the pastry over the fruit by about 2 inches, pleating as needed to make a circle.
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10
Lightly beat the egg with 1 teaspoon water.
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11
Brush the puff pastry with the egg wash. Refrigerate until firm, about 20 minutes.
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12
Scatter the butter over the fruit.
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13
Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes, sprinkling the pistachios over the fruit during the last 15 minutes.
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14
Let cool on the baking sheet.
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15
Dust the crust with confectioners' sugar before serving.
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16
Photograph by Con Poulos
