Turkish · Dessert
Apricot and Pistachio Tart
A Turkish-leaned twist on the classic fruit tart, pairing buttery pastry and a cardamom-scented almond cream with roasted apricot halves and a scattering of chopped pistachios, finished with a honey glaze.
$1
25 minsPrep
32 minsCook
87 minsTotal
MediumLevel
Nutrition per serving
404Calories
8.8gProtein
24.8gFat
39.2gCarbs
17.9gSugar
3.1gFiber
131mgSodium
137mgChol
10.3gSat Fat
274mgPotassium
60mgCalcium
2.2mgIron
0.2mcgVitamin B12
3.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Turkish Coffee
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour until the mixture resembles breadcrumbs, then stir in 10g sugar.
2
Bind with the beaten egg yolk and a teaspoon of cold water, form into a disc, wrap and chill for 20 minutes.
3
Roll the dough out thinly and line two 8cm individual tart tins, pressing into the edges and trimming excess; prick the bases and chill for 10 minutes.
4
Blind bake the tart shells at 190°C for 10 minutes, then set aside to cool slightly.
5
Whisk the whole egg with 12g sugar, melted butter and ground cardamom to make the almond cream base, then fold in the almond flour.
6
Spoon the almond cream into the part-baked shells, then arrange the halved apricots cut-side up on top, nestling them into the filling.
7
Scatter half the chopped pistachios over the apricots and bake at 180°C for 20-22 minutes until the filling is set and golden and the apricots have softened.
8
Cool the tarts on a wire rack for 10 minutes, then brush the warm apricots with warmed honey and scatter the remaining pistachios over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 24g24g Butter, cold, cubed
- 10g10g Sugar White
- 10g10g Egg Yolk, beaten, for dough binding
- 20g20g Almond Flour
- 25g25g Egg, beaten
- 12g12g Sugar White
- 10g10g Butter, melted
- 55g55g Apricot Fresh, halved and stoned
- 14g14g Pistachio, chopped
- 8g8g Honey, warmed, for glazing, 1
- 1g1g Cardamom, ground
