Apricot and Pistachio Frangipane Tart

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

My affinity for tarts, stone fruit and nuts reaches its peak in this recipe. Apricots baked in a nutty, creamy frangipane and the crunch of a crumbly pastry can’t be beaten. Enough to send me into a whirlwind of dreams…

…a beach, a golden sun setting in the horizon, a picnic basket, a blanket.

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My affinity for tarts, stone fruit and nuts reaches its peak in this recipe. Apricots baked in a nutty, creamy frangipane and the crunch of a crumbly pastry can’t be beaten. Enough to send me into a whirlwind of dreams…

…a beach, a golden sun setting in the horizon, a picnic basket, a blanket.

…an old oak tree, a hammock, rays of afternoon sunlight, echoes of giggles.

…a concert, stolen glances, two strangers, butterflies dancing in tummies.

A buttery, flakey crust encases a nutty and elegant pistachio frangipane in which juicy apricots nestle themselves, imparting their sweet summer flavors throughout the tart.

Method:

  1. To prepare the crust: Using an electric mixer, whip the butter on medium speed until it is light and fluffy. Add the egg yolk, one at a time and making sure to incorporate each one well before adding the next one.
  1. Add the salt and the flour and mix quickly. If the dough feels dry then add the water, a tablespoon at a time until it comes together.
  1. Transfer the dough to a floured work surface and bring it together into a smooth ball. Flatten the ball into a disk, wrap in some plastic wrap and refrigerate for 30 minutes to an hour.
  1. Preheat oven to 180ºC (356ºF).
  1. Remove dough from refrigerator and roll out on a lightly floured surface to fit your preferred tart form. Lightly butter the tart form and transfer the dough into the form, patching up any tears in the dough with your fingertips.
  1. Line the dough with some baking paper, fill with dry beans or pie weights and bake for approx. 10-15 minutes. Remove from oven, leaving the oven at 180ºC (356ºF).
  1. To make the pistachio frangipane: Whisk eggs, butter, sugar and ground pistachios in a large bowl until smooth.
  1. Pour in the cream, and with a silicone or rubber spatula, gently stir it into the mixture without emulsifying the liquid. Refrigerate the frangipane mixture for 30 minutes.
  1. Neatly arrange the apricot slices on the tart crust and pour the frangipane mixture over them. Bake for 25-30 minutes.
  1. Scatter a few mint leaves on the top and serve with Chantilly cream.
Rosa's Yummy Yums
A fabulous tart! What refined flavors and gorgeous colors.

Your photography is outstanding, as always.

Cheers,

Rosa
JULY 20, 2011 10:49:00 AM GMT+02:00
Food Network UK
We just love frangipane in our office and often cook it up in our kitchen. Your version with apricots has taken our breath away. Fabulous!
AUGUST 8, 2011 4:31:00 PM GMT+02:00
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