Apricot Pistachio Tart Food

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APRICOT PISTACHIO TART



Apricot Pistachio Tart image

Apricots andchopped pistachios top a layerofrich pistachio cream on a rectangle of puff pastry.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-by-17-inch tart

Number Of Ingredients 13

1 cup plus 1 tablespoon unsalted pistachios, shelled and toasted
1/2 cup granulated sugar
8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon pure vanilla extract
Pinch of salt
All-purpose flour, for dusting
1 box (17 1/4 ounces) thawed puff pastry
1 1/4 pounds apricots (about 6), cut into 1/4-inch-thick wedges
1 large egg yolk
1 tablespoon heavy cream
2 tablespoons turbinado or other raw sugar
1/4 cup apricot jam

Steps:

  • Process 1 cup nuts and the granulated sugar in a food processor to combine. Add butter; process until a paste forms. Add egg, vanilla, and salt; process to combine. Set aside.
  • On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border.
  • Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes.
  • Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
  • Meanwhile, heat jam with 1 1/2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

APRICOT TART WITH PISTACHIOS



Apricot Tart With Pistachios image

Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 6

1 (16-ounce) package phyllo sheets, thawed (about 18 sheets)
3/4 cup melted butter
1 cup/320 grams best-quality apricot jam, or use orange marmalade
1/2 cup/50 grams chopped pistachios or walnuts
8 large apricots (1 1/2 pounds/680 grams), halved, pitted and cut into 6 wedges each (about 3 cups)
1/3 cup/67 grams granulated sugar

Steps:

  • Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
  • Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
  • Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
  • Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
  • Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
  • Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.

APRICOT TART WITH PISTACHIO FRANGIPANE



Apricot Tart With Pistachio Frangipane image

This tart requires a time commitment: There are several elements, and while each is simple, they need to be prepared and cooled before the tart is assembled. But it pays back in complexity of flavor and by looking particularly impressive. It will make a remarkable dessert at the end of a lavish summer feast. You can start the day before, making all the elements and baking the frangipane and apricots in the tart. Once it has cooled completely, wrap it in plastic wrap overnight. The next day, fill with the crème pâtissière and top with the remaining ingredients. Other light dessert wines can be used instead of Sauternes.

Provided by Yotam Ottolenghi

Categories     pies and tarts, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 24

All-butter pie dough, enough for 1 tart crust (either homemade or one 7- or 8-ounce/200-gram package, thawed if frozen)
Butter, for greasing the pan
Scant 1/2 cup/100 milliliters Sauternes
1/2 lime
1/4 teaspoon vanilla bean paste (or 1/2 teaspoon pure vanilla extract)
1/3 cup/67 grams granulated sugar or caster sugar
6 medium ripe apricots (about 2/3 pound/280 grams), halved and pitted
1 scant cup/100 grams raw unsalted pistachios, toasted in the oven at 375 degrees Fahrenheit/170 degrees Celsius for 10 minutes, until fragrant
1/4 cup/75 grams good-quality marzipan
1 egg, plus 1 yolk
5 tablespoons/75 grams unsalted butter, softened
1/4 cup/50 grams granulated sugar or caster sugar
1 tablespoon cornstarch (cornflour)
1/2 teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
1/8 teaspoon salt
4 tablespoons/50 grams granulated sugar or caster sugar
1 tablespoon cornstarch (cornflour)
1 tablespoon all-purpose flour (plain flour)
4 egg yolks
1 1/4 cup/300 milliliters whole milk
2 tablespoons/30 grams unsalted butter
1/2 teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
1/4 teaspoon orange blossom water
1 teaspoon granulated sugar or caster sugar

Steps:

  • Start with the pastry shell: Heat oven to 375 degrees Fahrenheit/190 degrees Celsius. Prepare a 9-inch/23-centimeter nonstick tart pan with a removable base by lining the bottom with parchment and greasing the sides with butter. If needed, on a lightly floured surface, roll out the dough to a circle roughly 1/8- to 1/4-inch/3- to 5-millimeters thick and large enough to line the base and sides of the tin, plus extra to poke above the edge by about 1/2 inch/1 centimeter. (Some store-bought doughs may be the perfect size right out of the package.) Carefully line the pan with the pastry and press it down so it covers the base and sides, with excess overhang.
  • Cover the pastry with parchment paper or waxed paper and fill with dried beans or pie weights. Place pan on a baking sheet and bake for 20 minutes, then remove the paper with the beans. Prick the pastry base and sides with a fork about 15 times, then bake for another 10 to 15 minutes, or until golden brown. Set aside to cool.
  • Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan that is just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
  • Remove the pan from the heat and place the apricots in the hot liquid, cut-sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Transfer the apricots to a covered container and refrigerate until needed. Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to 2 tablespoons, 5 to 8 minutes. Set aside at room temperature until needed.
  • Next, make the frangipane: Set aside 2 tablespoons of pistachios for serving. In a food processor, blitz the remaining pistachios until coarsely ground. Add the marzipan and blitz to a coarse crumb. Add all the remaining frangipane ingredients and blitz for 30 seconds, until everything just comes together.
  • Once the tart shell has cooled completely, spoon the frangipane back in and spread it flat with the back of a spoon. Cut 3 1/2 ounces/100 grams of the apricot halves (3 or 4 of them) into quarters (or sixths if larger) and arrange evenly over the frangipane, pushing them down gently. Bake tart for 20 to 25 minutes, until golden brown and just set. Set aside until cool enough to handle. Remove the tart from the tin and set on a wire rack to cool completely. If making the recipe over two days, wrap the pastry in plastic wrap (cling film) once it has cooled completely.
  • While the frangipane is baking (or the next day), make the crème pâtissière: In a medium bowl, whisk 2 tablespoons sugar with the cornstarch (cornflour), flour and yolks until smooth. Add milk, butter, vanilla and the remaining 2 tablespoons sugar to a saucepan over medium-high heat and cook until warm but not boiling. Remove the milk from the heat. While whisking, pour a third of the warm milk into the egg mix, and whisk well. Pour the mixture back into the pan with the rest of the milk and return to medium-low heat. Continue cooking, whisking vigorously, until mixture bubbles and becomes very thick. Remove pan from heat and leave to cool for 5 minutes, then spoon on top of the cooled frangipane, smoothing with the back of a spoon. Cover surface with plastic wrap (cling film) and refrigerate for 2 hours until completely set.
  • Just before serving, cut the remaining apricot halves into quarters (or sixths if larger). Arrange the apricots evenly in circles over the crème pâtissière, cut-side up, leaving a 2-inch/5-centimeter gap between each apricot (push them into the crème slightly as you go). Drizzle 1 tablespoon of the reduced poaching syrup evenly over the tart, then drizzle the orange blossom water over the tart. Roughly chop the reserved pistachios and mix with 1 teaspoon sugar. Sprinkle the pistachio mix in the gaps between the apricots to cover the crème pâtissière and serve at once with the remaining syrup drizzled over each piece once sliced.

APRICOT & PISTACHIO FRANGIPANE TART



Apricot & pistachio frangipane tart image

Take frangipane to another level with the distinctive taste - and colour - of pistachios that match well with sweet apricots in a truly crowd-pleasing tart

Provided by Rosie Birkett

Categories     Afternoon tea, Dessert

Time 1h25m

Number Of Ingredients 12

175g plain flour
50g ground almonds
125g chilled unsalted butter , cut into cubes
1 egg yolk
50g golden caster sugar
150g golden caster sugar
180g unsalted butter , softened
2 eggs (1 whole, 1 yolk)
50g whole almonds , coarsely ground
150g pistachios , coarsely ground
4 apricots , halved and stoned (take off the skin if you prefer)
1 tbsp pistachio , roughly chopped

Steps:

  • First, make the pastry. Sieve the flour, ground almonds and a pinch of salt into a large bowl. Add the butter and lightly rub in until you have no large lumps. Make a well in the centre, mix the egg yolk and sugar together until the sugar is dissolved, then pour into the well. Stir until the liquid is well combined and you have a smooth, very soft pastry. Wrap in baking parchment and rest in the fridge for 1 hr.
  • Roll the pastry between two sheets of baking parchment, then line a deep 23cm fluted tart tin with the pastry - you will need to work quite quickly when it comes up to room temperature. Don't worry if it tears or breaks, just patch it up - it will knit together again when it bakes. Return the pastry case to the fridge while you make the filling. Heat oven to 180C/160C fan/gas 4.
  • To make the frangipane, beat together the sugar and butter until fluffy, then add the egg, egg yolk and ground nuts. Fill the tart case with the frangipane and top with the apricots. Press them into the frangipane and sprinkle with the chopped pistachios. Bake in the oven for 40-50 mins until the pastry is crisp and golden and the frangipane is puffed and coloured.

Nutrition Facts : Calories 555 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein

APRICOT TART WITH PISTACHIO-ALMOND FRANGIPANE



Apricot Tart with Pistachio-Almond Frangipane image

Categories     Fruit     Nut     Dessert     Bake     Apricot     Almond     Pistachio     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 20

Crust
1 1/2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled whipping cream
1 large egg yolk
Filling
1/2 cup shelled natural unsalted pistachios (about 2 ounces)
1/2 cup slivered almonds (about 2 ounces)
1/2 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
9 large apricots, halved, pitted
Glaze
1/3 cup apricot jam
2 teaspoons water
Chopped pistachios

Steps:

  • For crust:
  • Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and refrigerate at least 1 hour and up to 1 day.
  • For filling:
  • Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground. Add butter and blend to paste consistency. Using on/off turns, mix in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
  • Preheat oven to 375°F. Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes. Cool crust on rack 15 minutes.
  • Spread filling evenly in crust. Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.
  • For glaze:
  • Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle chopped pistachios around edge of tart. (Can be prepared 8 hours ahead; let stand at room temperature.)

APRICOT-PISTACHIO TART



Apricot-Pistachio Tart image

Categories     Bake     Apricot     Pistachio     Raw     Pastry

Yield serves 8

Number Of Ingredients 13

1 cup plus 1 tablespoon unsalted raw pistachios, shelled and toasted (see page 343)
1/2 cup granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large whole egg plus 1 large egg yolk, for egg wash
1 teaspoon pure vanilla extract
Pinch of salt
All-purpose flour, for dusting
1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
6 apricots (1 1/4 pounds), pitted and cut into 1/4-inch-thick slices
1 tablespoon heavy cream, for egg wash
2 tablespoons turbinado or other raw sugar
1/4 cup apricot jam
1 1/2 tablespoons water

Steps:

  • In the bowl of a food processor, pulse to combine 1 cup pistachios and the granulated sugar. Add butter; process until paste forms. Add whole egg, the vanilla, and salt; process to combine.
  • On a lightly floured surface, roll out and trim dough to 17-by-9-inch rectangle. (If necessary, overlap edges of 2 smaller pieces to form a rectangle; brush overlap with water to seal, then roll out.) Transfer to a parchment-lined rimmed baking sheet. Using an offset spatula, spread pistachio mixture evenly over dough, leaving a 3/4-inch border.
  • Position short end of rectangle nearest you. Arrange apricots in 4 vertical rows atop pistachio mixture, alternating direction in which apricots face. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate or freeze until firm, about 30 minutes.
  • Preheat oven to 400°F. Whisk together egg yolk and cream; brush over edges of tart shell. Chop remaining 1 tablespoon pistachios; sprinkle pistachios and turbinado sugar over apricots. Bake until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
  • Meanwhile, combine jam with the water in a small saucepan. Cook over low heat, stirring, until loose, 2 minutes. Pass through a fine sieve into a bowl. Brush glaze over apricots. Serve tart warm or at room temperature.

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