Apricot Tart With Pistachio-Almond Frangipane

Recipe Ingredients

		Crust
1 1/2 cups	93g / 3.3oz	All-purpose flour
3 tablespoons	45ml	Sugar
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Chilled unsalted butter - (1 stick) - cut 1/2" cubes
2 tablespoons	30ml	Chilled whipping cream
1 tablespoon	15ml	Egg yolk (large)
		Filling
1/2 cup	118ml	Shelled natural unsalted pistachios - (abt 2 oz)
1/2 cup	46g / 1.6oz	Slivered almonds - (abt 2 oz)
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	99g / 3.5oz	Chilled unsalted butter - (1 stick) - cut 1/2" cubes
1 cup	198g / 7oz	Egg (large)
1 teaspoon	5ml	Vanilla extract
1/2 teaspoon	2.5ml	Almond extract
9 teaspoons	45ml	Apricots - halved, pitted (large)
		Glaze
1/3 cup	78ml	Apricot jam
2 teaspoons	10ml	Water
		Chopped pistachios

Recipe Instructions

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 degrees. 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.)

Source:
"Bon Appetit, June 2002"

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