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Rustic apricot and pistachio tart

  • Serves 6
  • Prep 15 mins
  • Total time 45 mins
5.0/5 rating (1 votes)
Rustic apricot and pistachio tart
Rustic apricot and pistachio tart

step by step

  • 1Preheat the oven to 200°C, fan 180°C, gas 6 and put a solid, flat baking sheet on the middle shelf to heat.
  • 2Roughly chop 25g of the pistachios in a food processor. Tip into a small bowl and set aside for the topping. Add the rest of the pistachios to the processor and chop finely, then add the ground almonds, butter, caster sugar, whole egg, egg yolk, vanilla, lemon zest and a pinch of salt and whiz until smooth.
  • 3Quarter and stone the apricots and set aside. Lightly dust the work surface with flour and roll the pastry into a rough circle 2mm thick and 30-32cm in diameter. Trim the edges to neaten. Carefully slide onto baking paper.
  • 4Spread the frangipane filling over the pastry, leaving a border of 2cm all the way round. Arrange the apricot quarters over the frangipane and scatter with the reserved pistachios. Fold the pastry edges up over the filling. Using a fork, lightly beat the egg white until foamy then brush onto the pastry border.
  • 5Sprinkle with 1 tablespoon of caster sugar and slide the tart, on the baking paper, onto the hot tray in the preheated oven. Reduce the temperature to 180°C, fan 160°C, gas 4. Bake for 30 minutes until the frangipane is set and golden, the pastry is crisp and the apricots are tender. Serve with the clotted cream.
  • Recipe by Annie Rigg

    Recipe photograph by Toby Scott

Get ahead

Make the frangipane filling a few hours ahead and keep at cool room temperature until needed.

You will need

  • 75g pistachios
  • 25g ground almonds
  • 50g soft unsalted butter
  • 75g caster sugar, plus 1 tbsp for sprinkling
  • 2 medium eggs, 1 whole and 1 separated
  • 1 tsp vanilla extract
  • 1 tsp finely grated lemon zest
  • 350g apricots
  • plain flour, to dust
  • 375g all-butter puff pastry
  • clotted cream, to serve

+ Nutritional Information