Apricot Cardamom Pistachio Tart

Apricot Cardamom Pistachio Tart

Buttery tart shell filled with pistachio frangipane and studded with tender cardamom-spiced apricots.

Total 2 hr 15 min Makes 8 slices Calories 385/serving

Dietary

Vegetarian, Halal, Kosher

Allergens

Dairy, Eggs, Tree nuts, Wheat

A pistachio frangipane filling bakes up soft and fragrant beneath halved apricots, with cardamom adding a warm, floral note throughout. The shell is blind-baked for a crisp base that holds up to the creamy filling. It suits an afternoon tea spread or a light, fruit-forward dessert after a summer dinner.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 2 tablespoons ice water
  • 1 cup shelled pistachios, unsalted
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 6 fresh apricots, halved and pitted
  • 2 tablespoons apricot jam, warmed
  • 2 tablespoons pistachios, chopped, for garnish

Method

  1. In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs.

  2. Add the egg yolk and ice water, pulsing just until the dough comes together. Turn out, shape into a disk, wrap, and chill.

  3. Roll the dough out on a lightly floured surface and press into a 9-inch tart pan with a removable bottom, trimming the edges. Chill the shell.

  4. Preheat the oven to 375°F. Line the tart shell with parchment and pie weights and blind bake.

  5. Remove the weights and parchment and bake the shell until the base looks dry and set. Let cool while preparing the filling.

  6. Pulse the pistachios in a food processor until finely ground, being careful not to overprocess into paste.

  7. In a bowl, beat the softened butter and sugar together until light and fluffy.

  8. Beat in the eggs one at a time, then mix in the ground pistachios, flour, cardamom, and vanilla until smooth.

  9. Spread the pistachio filling evenly into the cooled tart shell.

  10. Arrange the apricot halves cut-side up over the filling, pressing gently to nestle them in.

  11. Bake at 375°F until the filling is puffed and golden and a skewer inserted in the center comes out clean.

  12. Cool the tart in the pan on a wire rack.

  13. Brush the warm apricot jam over the top of the cooled tart and sprinkle with chopped pistachios before slicing.

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Apricot Cardamom Pistachio Tart

A pistachio frangipane filling bakes up soft and fragrant beneath halved apricots, with cardamom adding a warm, floral note throughout. The shell is blind-baked for a crisp base that holds up to the creamy filling. It suits an afternoon tea spread or a light, fruit-forward dessert after a summer dinner.

2 hr 15 min 8 slices 385 cal

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 2 tablespoons ice water
  • 1 cup shelled pistachios, unsalted
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 6 fresh apricots, halved and pitted
  • 2 tablespoons apricot jam, warmed
  • 2 tablespoons pistachios, chopped, for garnish

Method

  1. 1

    In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs.

  2. 2

    Add the egg yolk and ice water, pulsing just until the dough comes together. Turn out, shape into a disk, wrap, and chill.

  3. 3

    Roll the dough out on a lightly floured surface and press into a 9-inch tart pan with a removable bottom, trimming the edges. Chill the shell.

  4. 4

    Preheat the oven to 375°F. Line the tart shell with parchment and pie weights and blind bake.

  5. 5

    Remove the weights and parchment and bake the shell until the base looks dry and set. Let cool while preparing the filling.

  6. 6

    Pulse the pistachios in a food processor until finely ground, being careful not to overprocess into paste.

  7. 7

    In a bowl, beat the softened butter and sugar together until light and fluffy.

  8. 8

    Beat in the eggs one at a time, then mix in the ground pistachios, flour, cardamom, and vanilla until smooth.

  9. 9

    Spread the pistachio filling evenly into the cooled tart shell.

  10. 10

    Arrange the apricot halves cut-side up over the filling, pressing gently to nestle them in.

  11. 11

    Bake at 375°F until the filling is puffed and golden and a skewer inserted in the center comes out clean.

  12. 12

    Cool the tart in the pan on a wire rack.

  13. 13

    Brush the warm apricot jam over the top of the cooled tart and sprinkle with chopped pistachios before slicing.