French Apricot and Pistachio Almond Tart | Recipe | EN

Preheat the oven to 350°F (175°C).

Grease a tart pan with butter and set aside.

In a food processor, combine pistachios, almonds, and sugar until finely ground.

Add butter and pulse until the mixture resembles coarse crumbs.

In a bowl, whisk together eggs and vanilla extract until combined.

Add the egg mixture to the nut mixture and blend until smooth.

Stir in all-purpose flour, salt, and lemon zest until just combined.

Spread the mixture evenly into the prepared tart pan.

Halve and pit the apricots, then arrange them cut-side up on top of the tart batter.

Bake in the preheated oven for 30-35 minutes, until golden and set.

While the tart is baking, heat apricot jam and milk in a small saucepan until melted.

Remove the tart from the oven and brush the apricots with the apricot glaze.

Let the tart cool in the pan for 10 minutes before transferring to a wire rack.

Serve warm or at room temperature, dusted with powdered sugar and accompanied by whipped cream.

Spice Level:

Allergens