Apricot-Pistachio Tart

Name: Apricot-Pistachio Tart
Yield: serves 8
Ingredients: 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

January 24, 2012

Few desserts are as vibrantly seasonal and—contrary to its eye-catching appearance—as downright simple as this. Sliced apricots arranged in alternating rows lie on a bed of rich pistachio paste atop puff pastry. Chopped pistachios are scattered on top.

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