Apricot Pistachio Tart
This apricot pistachio tart combines a buttery press-in shortbread crust with a creamy pistachio filling and fresh apricots for an impressive dessert that's surprisingly simple to make. It only requires less than 30 minutes of active prep time-the oven does the rest!
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Why This Recipe Works
- The press-in shortbread crust requires no rolling and comes together in minutes.
- Both crust and filling are made in the same food processor without cleaning in between.
- The creamy pistachio filling provides a rich, nutty complement to the sweet-tart apricots.
- The beautiful arrangement of sliced apricots creates an impressive presentation with minimal effort.
Ingredient Notes
Apricots - Choose fruit that is ripe but still firm and has a fragrant aroma. If fresh apricots aren't available, you can substitute peaches, nectarines, or plums. Fresh cherries (pitted) would also work beautifully.
Pistachios - Use shelled pistachios and ensure they're fresh, not stale. I recommend storing them in the freezer to maintain freshness. If they seem a bit stale, you can re-crisp them in a 325°F oven for about 5 minutes, being careful not to toast them-you just want to remove excess moisture. For the most vibrant green color, look for pistachios grown in Sicily!
Vanilla extract - A good quality vanilla extract makes a difference in the flavor of the pistachio filling. I recommend using my homemade vanilla extract for the best results.
Butter - Use unsalted butter at room temperature for both the crust and filling. High-quality butter with higher fat content will yield the most flavorful results.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- 9-inch tart pan with removable bottom
- Food processor
- Flat spatula
- Pastry brush
- Toothpick
- Measuring cups and spoons
Step by Step Instructions
Make the Shortbread Crust
- Butter the bottom and sides of a 9-inch tart pan.
- Add the flour, sugar, and salt to the bowl of a food processor and pulse once to combine.
- Add the butter, then process until the mixture comes together and forms large clumps, about 30 seconds to one minute.
- Distribute the dough around the tart pan and press it evenly around the base and up the sides. Use the bottom of a glass to help even it out if needed.
Pro Tip: For the cleanest edges, press the dough up the sides first, then work your way toward the center of the pan. This helps create an even thickness throughout the crust.
- Place the tart pan in the freezer for 20 minutes and preheat the oven to 350°F.
- Bake for 15 minutes, until lightly golden. Remove from the oven and allow to cool before filling.
Make the Filling
- Don't bother cleaning out the food processor and add the pistachios, sugar, flour, and salt, then pulverize until they form a fine powder.
- Add the butter and process until evenly distributed, then add the egg and vanilla, and blend until totally smooth.
Pro Tip: To get the most vibrant green color from your pistachio filling, look for pistachios that are already shelled and not dyed red. The natural green color of fresh pistachios will shine through in your filling.
Assemble and Bake
- Pour the filling into the cooled crust and spread it out into an even layer. It's okay if it's still a little warm, just not hot.
- Take one apricot half at a time and cut it into thin slices. Slide it onto the flat side of a spatula and gently fan out the pieces, then slide it onto the pistachio filling.
- Repeat with the remaining apricots to form a pretty pattern. Alternatively, you can arrange the apricot slices in whatever pattern you prefer.
- Bake for one hour, or until a toothpick inserted into the center of the pistachio filling comes out clean.
- Allow the tart to cool completely, then chill for at least 2 hours before slicing and serving.
Tips for Success
- Slice the apricots thinly for the most attractive presentation and even baking.
- You don't need to wipe out the food processor after making the crust even if there is still some dough! The filling has the same ingredients, so it won't be affected.
- The tart needs to be completely cooled and chilled before slicing to ensure clean cuts.
- For easiest removal, place the cooled tart pan on a can or sturdy glass, allowing the outer ring to drop down, then slide the tart onto your serving plate.
Serving Suggestions
This elegant pistachio apricot tart would make a wonderful dessert for a summer dinner party with a light and fresh menu. Start with my fresh Sicilian tuna crudo my heirloom tomato feta toasts as appetizers.
For the main course, consider my grilled cedar planked salmon or my easy Maryland crab cakes. They pair beautifully with summer sides like zucchini alla Scapece or a refreshing cucumber melon salad with feta.
A dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream makes the perfect accompaniment to this tart, balancing the sweet-tart flavor of the apricots and rich nuttiness of the pistachios.
How to Store and freeze
This tart will keep well in the refrigerator for up to 4 days. Cover loosely with plastic wrap to prevent it from absorbing other flavors from the refrigerator.
You can freeze the baked and cooled tart for up to 1 month. Wrap it tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before serving.
The unbaked crust can be frozen for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
FAQ
While fresh fruit gives the best results for this tart, you can use frozen apricots or other stone fruits in a pinch. Thaw them completely and pat dry with paper towels before arranging on the filling to prevent excess moisture.
A toothpick inserted into the pistachio filling should come out clean. The filling should be set and not jiggly in the center, and the crust should be golden brown.
Absolutely! This tart actually benefits from being made a day ahead. The flavors meld together, and the chilling time helps the tart set properly for clean slicing.
You can use a 9-inch pie plate instead. Alternatively, make it as bars in an 8x8" or 9x9" square pan and serve as bars for a more casual presentation.
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Pistachio Apricot Tart
Ingredients
For the Crust
- 1 cup all purpose flour
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- ½ cup butter (1 stick), plus more for buttering the pan, cold, cut into pieces
For the Filling
- ¾ cup pistachios shelled
- 1 tablespoon all purpose flour
- ¼ teaspoon kosher salt
- ¼ cup plus 2 tablespoons sugar
- 5 tablespoons butter cut into pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1 pound fresh apricots ripe but firm, halved and pitted
Instructions
Make the Shortbread Crust
- Butter the bottom and sides of a 9-inch tart pan.
- Add the flour, sugar and salt to the bowl of a food processor and pulse once to combine.
- Add the butter, then process until the mixture comes together and forms large clumps, about 30 seconds to one minute.
- Distribute the dough around the tart pan and press it evenly around the base and up the sides. Use the bottom of a glass to help even it out if needed.
- Place the tart pan in the freezer for 20 minutes and preheat the oven to 350 degrees.
- Bake for 15 minutes, until lightly golden. Remove from the oven and allow to cool before filling.
Make the Filling
- Don't bother cleaning out the food processor and add the pistachios, sugar, flour and salt, then pulverize until they form a fine powder.
- Add the butter and process until evenly distributed, then add the egg and vanilla, and blend until totally smooth.
- Pour the filling into the cooled crust and spread it out into an even layer. It's okay if it's still a little warm, just not hot.
- Take one apricot half and a time and cut it into thin slices. Slide it on to the flat side of a spatula and gently fan out the pieces, then slide it onto the pistachio filling.
- Repeat with the remaining apricots to form a pretty pattern. Alternatively, you can arrange the apricot slices in whatever pattern you prefer.
- Bake for one hour, or until a toothpick inserted into the center of the pistachio filling comes out clean.
- Allow the tart to cool completely, then chill for at least 2 hours before slicing and serving.
Notes
- Make sure your pistachios are fresh! If they're a little stale, re-crisp them in a 325 degree oven for about 5 minutes. Be careful not to let them toast, you just want to remove the moisture.
- You don't need to wipe out the food processor after making the crust even if there is still some dough! The filling has the same ingredients so it won't be affected.
How pretty is this tart?! I can smell that tart all the way from here in Australia! haha. Quick question, do you blind bake your tart shell with weights or just bake the shell as is? I wish I could pick out flowers from my garden... I don't have one but I have a pretty large west facing balcony that i am hoping to grow a few things on next Spring. Your website has so many stunning photos and yummy recipes!
Thank you so much! I don't use weights, I just bake the shell as is. Since it only bakes for 15 minutes, and it's really more like a cookie dough than a pie crust, I find it doesn't need them. They're so fussy and annoying to use, I try to skip them whenever possible! You should totally try to grow some stuff on your balcony this year. Even if it doesn't work out, it's always worth a try. 🙂
This is absolutely beautiful! I completely understand what you mean about apricots -- I only discovered how good fresh ones are fairly recently. I saw some at the supermarket the other day and was thinking of baking something with them, so thanks for posting this recipe -- I think I know what to make now!!
Thank you!! I truly hope you make this, it was absolutely wonderful! Totally obsessed with fresh apricots. I don't want them to go out of season!
So in love with this tart!! I've been tempted to turn on the oven this summer, but the grill always wins! haha And I am the complete opposite of you with desserts...I am always for fruity sweets, tarts, ice creams and all and think the caramel-chocolate, etc is too heavy for my summery palate! Oh and the photos are gorg!!!
Thank you!! I say every summer that I'm not going to turn on the oven, but there are just too many thing I want to make with it! I just got the electric bill for the month and boy, I'm paying for it! Haha. I really hope you try this recipe, it's seriously one of the best desserts I've ever made!
How lovely. Are those little chamomile flowers from your garden? I feel funny buying any fruit right now because every surface is covered in ripening mangos. I'm so tempted by fresh apricots, and rhubarb (which I've never tasted). I think I could totally adapt this to a certain variety and ripeness of mango to achieve that effect.
I'm sending a box your way soon!
They are chamomile flowers from my garden! Good eye. I think this would be AMAZING with mango in place of the apricots! It's a fairly similar flavor, texture and color. I say go for it. You could even experiment with a different nut, like macadamias would be amazing. Now I want to try it! And you're so sweet for sending me more mangoes! My heart is so happy! 🙂