French Apricot and Pistachio Almond Tart
This apricot and almond pie travels well, making it picnic-perfect. The filling is made of soft and juicy French apricots, rehydrating in almond butter.
Preheat the oven to 180°C.
Place 250 g of flour and a pinch of salt in a bowl. Add 125 g of cold butter cut into pieces. Sand with your fingertips. Add one egg and mix until you get a homogeneous ball. Filter and keep in a cool place for at least 30 minutes.
Meanwhile, make the almond cream. Using an electric whisk, whip the soft butter, almond powder, and sugar. Add the flour and 2 eggs, one at a time. Spread the shortcrust pastry in the bottom of a buttered pie pan.
Cut the center into a star shape with the tip of a knife. Arrange the almond cream in a ring around the center. Cut the apricots in half and remove the pits. Arrange them all around.
Add the crushed pistachios on top. Close the points of shortcrust pastry towards the edges of the pan. Bake for about 40 minutes.