Pistachio-apricot tart: enjoy to the last crumb!

Apricot tart with pistachio cream — this is a real classic of French pastry! Slightly crunchy sand dough with a salty taste, gentle filling of pistachio cream and soft apricots with vanilla and rosemary. All this causes endless pleasure with every bite to the last crumb. To do it simply, no unusual ingredients, so it is suggested to cook at home!

Cooking time: 60 minutes + cooling
Servings: 6
The complexity of the dishes: medium






Ingredients:

Dough:

  • 250 g flour
  • 150 g butter
  • 95 g icing sugar
  • 3 g of salt
  • 30 g ground almonds
  • 60 g eggs
Baked pistachio cream:

  • 120 g butter
  • 120 g of sugar
  • 110 g eggs
  • 120 g almond powder (flour or almonds to grind in a coffee grinder)
  • 60 g flour
  • 40 g pistachio paste
  • 5 g of dried ground rosemary (opt.)
  • 300 g fresh apricots
  • Powdered sugar, pistachios for decoration
How to prepare:

1. Shortbread dough.

Dough knead in the usual way (Mix dry ingredients, add cold butter, diced, turn into crumbs in a food processor with a knife or hands. Add the egg, knead the dough).
Roll out between 2 sheets of baking paper to cool at least 1 hour. Roll out to desired thickness (2-3 mm) and put into a form. Bake until soft when 170S.

2. Baked pistachio cream.

All the ingredients for the cream should be at room temperature. RUB the softened butter with the sugar until smooth, add the eggs, almond powder, pistachio paste, if desired — rosemary. All razmeshati whisk (do not beat!), at the end sift in the flour.

 

 

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3. Put the cream in spiral provideschannel basket for tart, so that it reached half its height, flatten, place on top cut into quarters apricots. A little sprinkle of sugar to caramelize apricots, bake at 175С until tender (20-30 minutes, depending on oven).

To decorate icing sugar, chopped green pistachios.

Cook with love!

 

Author: Maria Selyanina
 

P. S. And remember, just changing your mind — together we change the world! ©

Source: vk.com/academy_main?w=wall-46725206_22709

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