Pistachio Apricot Tart

Overhead view of a complete apricot pistachio tart in a white ceramic dish, surrounded by fresh apricots and roasted pistachios on a marble surface.

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Pistachio Apricot Tart

This pistachio apricot 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.

Prep Time: 3

Cook Time: 1 15

Total Time: 1 35

Servings: 8 servings

Calories: 355kcal

Author: Nicole Gaffney

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.

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