Pistachio Apricot Tart

Ingredients

• 220 g plain flour
• 30 g icing sugar
• 1/4 tsp salt
• 120 g cold unsalted butter
• 1 egg yolk
• 2 to 3 tbsp cold water
• 90 g butter
• 90 g sugar
• 2 eggs
• 90 g pistachio meal
• 20 g plain flour
• 6 apricots
• 2 tbsp apricot jam
• 20 g chopped pistachios

Method

1. Step 1

   Heat the oven to 180°C and grease a 23 cm tart tin.

2. Step 2

   Rub the flour, icing sugar, salt, and cold butter together until crumbly, then mix in the egg yolk and enough cold water to form a dough.

3. Step 3

   Roll the dough out, line the tart tin, prick the base, and chill it for 15 minutes.

4. Step 4

   Beat the butter and sugar until creamy, then beat in the eggs and fold in the pistachio meal and plain flour.

5. Step 5

   Spread the pistachio filling into the chilled tart case.

6. Step 6

   Halve the apricots, remove the stones, and arrange the fruit cut-side up over the filling.

7. Step 7

   Bake for 35 to 40 minutes until golden and set, then brush the warm fruit with apricot jam.

8. Step 8

   Scatter over the chopped pistachios, cool slightly, and slice.