Pistachio Apricot Tart

Get ready to enchant your guests with a straightforward apricot-pistachio pie that is sure to be a hit in any home! This delightful dessert features a buttery crust filled with a luscious almond-pistachio cream and adorned with sweet, fresh apricots. To elevate the experience even further, top it off with a scoop of homemade pistachio ice cream. This combination of flavors and textures is simply irresistible, making it a memorable treat for any occasion. Dive into the world of exquisite flavors and delightful textures with this exquisite apricot-pistachio pie by Bruno Albouze!

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When apricot meets pistachio

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Pistachio Almond Cream

In the food processor, smooth out softened butter with pistachio paste along with sugar, almond and pistachio meal and flour. Add the egg and mix well. Add almond extract to taste.

How To Line A Tart Pan?

Butter tart pan. Flour work surface by sprinkling flour lightly over it. Press down on your ball of dough and work out a bit to make it pliable.Roll out the dough using a rolling pin. It should be 3 mm thick. Roll the pastry over your rolling pin, place the pan in front of you and unroll the pastry. Push the dough against the pan base with your fingers to form a right angle. Trim off any excess pastry overhanging the pan with your hands to create a clean edge. Prick tart shell lightly with a fork and freeze until ready to bake.

Montage

Spread pistachio almond cream in the tart shell. Sprinkle some extra almond meal (it absorbs fruits juice released during baking). Tuck apricot quarters in.

Baking

Preheat fan oven to 350ºF/180ºC. Bake pie for 20 minutes and dust powdered or granulated sugar. Put pie back in the oven and cook for 50 minutes more until fruits are cooked through. Top pie with crushed pistachios. Let cool and de-mold. Serve pistachio pie at room temp or just warm.

Presentation

To elevate the experience even further, top it off with a scoop of homemade pistachio ice cream!

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