[France] How to cook Apricot and pistachio tart (tarte à l’abricot et à la pistache)
Ingredients
- 8 apricots, halved and stoned
- 1 tbsp apricot jam
- ice-cream or whipped cream, to serve (optional)
Sweet pastry (pâte sucrée)
- 130 g unsalted butter, at room temperature
- 95 g icing sugar
- 1 tsp sea salt
- 1 tsp vanilla extract
- 30 g almond meal (ground almonds)
- 1 egg
- 250 g (1⅔ cups) plain flour
Pistachio almond cream
- 80 g butter, at room temperature
- 100 g caster sugar
- 2 eggs, at room temperature
- 60 g almond meal (ground almonds)
- 60 g roasted pistachios, coarsely ground
- 30 g plain flour
Directions
