1 h 15 min

French Apricot and Pistachio Almond Tart

Name: French Apricot and Pistachio Almond Tart
Cook time: 1 h 15 min
Yield: 4
Ingredients: x 12.00 French Apricots; 1.00 hand pistachios; For the shortcrust pastry; 250.00 g Flour; 125.00 g Charentes-Poitou Butter PDO; x 1.00 Egg; x 1.00 pinch of salt; For the almond cream; 100.00 g Charentes-Poitou Butter PDO; 100.00 g almond powder; 75.00 g sugar; 25.00 g flour; x 2.00 eggs

In partnership with Fruit & Veg from France

This French apricot and almond tart is picnic-perfect! Discover our easy recipe, perfect for to make the most of summer fruits.

Ingredients For

French Apricots

x 12 See the article
pistachios 1 hand
For the shortcrust pastry
Flour 250 g
Charentes-Poitou Butter PDO

125 g See the article
Egg x 1
pinch of salt x 1
For the almond cream
Charentes-Poitou Butter PDO

100 g See the article
almond powder 100 g
sugar 75 g
flour 25 g
eggs x 2

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Preparation

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.