Apricot Pistachio Tart
Apricots and chopped pistachios top a layer of rich pistachio cream on a rectangle of puff pastry.
- Yield: Makes one 9-by-17-inch tart
Source: Martha Stewart Living, July 2004
- 1 cup plus 1 tablespoon unsalted pistachios, shelled and toasted
- 1/2 cup granulated sugar
- 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1 teaspoon pure vanilla extract
- Pinch of salt
- All-purpose flour, for dusting
- 1 box (17 1/4 ounces) thawed puff pastry
- 1 1/4 pounds apricots (about 6), cut into 1/4-inch-thick wedges
- 1 large egg yolk
- 1 tablespoon heavy cream
- 2 tablespoons turbinado or other raw sugar
- 1/4 cup apricot jam
Process 1 cup nuts and the granulated sugar in a food processor to combine. Add butter; process until a paste forms. Add egg, vanilla, and salt; process to combine. Set aside.
On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border.
Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes.
Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
Meanwhile, heat jam with 1 1/2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.