Pistachio Apricot Tart: A Delectable Dessert from New Orleans
When one thinks of desserts that elegantly blend flavors and textures, the Pistachio Apricot Tart stands out as a stunning creation. This delightful recipe, inspired by a memorable gathering in New Orleans, comes from Nick Malgieri’s cookbook How to Bake. The harmonious combination of rich pistachio filling and tender apricots, all nestled in a perfectly baked tart shell, makes this dessert a wonderful choice for any occasion. Whether you’re hosting a gathering or simply indulging in a sweet treat at home, this tart is sure to impress.
Recipe Overview
| Attribute | Details |
|---|---|
| Cook Time | 35 minutes |
| Prep Time | 45 minutes |
| Total Time | 1 hour 20 minutes |
| Recipe Category | Tarts |
| Servings | 1 tart |
| Description | A rich pistachio filling adorned with apricots, this tart is a crowd-pleaser. |
| Keywords | Dessert, Less than 60 Minutes, Oven |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 2745.4 |
| Total Fat | 115.1 g |
| Saturated Fat | 39.3 g |
| Cholesterol | 545.1 mg |
| Sodium | 292.3 mg |
| Total Carbohydrates | 412 g |
| Dietary Fiber | 22.9 g |
| Total Sugars | 267.5 g |
| Protein | 50.7 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted shelled pistachios | 1 cup |
| Sugar | ½ cup |
| Eggs | 2 |
| Unsalted butter | 4 tablespoons |
| All-purpose flour | ¼ cup |
| Apricots (halved) | 12 |
| Water | 1 cup |
| White rum | 1 tablespoon |
Instructions
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Prepare the Tart Dough: Begin by preparing and chilling one recipe of Sweet Tart Dough. This will provide the perfect base for your pistachio filling.
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Blanch the Pistachios: Place the shelled pistachios in a medium-sized saucepan and cover them with water. Bring the water to a boil over medium heat, then drain the pistachios into a strainer. Transfer them to a clean kitchen towel, folding the towel over the nuts to rub them together, which helps loosen the skins. Carefully separate the kernels from the skins, discarding the skins once done.
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Set Aside for Garnish: Reserve ¼ cup of the blanched pistachios to chop finely for garnishing the tart later.
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Make the Pistachio Paste: In a food processor fitted with a metal blade, combine the remaining pistachios and the sugar. Pulse the mixture on and off until it becomes finely ground, which should take about one minute. Add the almond extract and one of the eggs, pulsing again until the mixture forms a smooth paste.
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Incorporate Butter: Divide the unsalted butter into eight pieces and add them to the food processor bowl. Pulse the mixture until the butter is fully incorporated into the nut mixture. Use a spatula to scrape down the sides of the bowl, ensuring all ingredients are well mixed.
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Finish the Filling: Add the remaining egg and pulse until the mixture is smooth again. Allow the food processor to run for an additional 30 seconds, then scrape down the sides once more. Finally, add the all-purpose flour and pulse just until incorporated; avoid overmixing.
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Preheat the Oven: While preparing the filling, set a rack at the lowest level of your oven and preheat it to 350°F (175°C).
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Prepare the Tart Shell: Roll out the chilled Sweet Tart Dough and line a chilled tart pan, ensuring the dough is evenly pressed into the pan and that you have trimmed any excess dough hanging over the edges.
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Fill the Tart: Spread the prepared pistachio filling evenly over the dough, smoothing it out to create an even layer.
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Arrange the Apricots: Halve the apricots and arrange them cut side up on top of the pistachio filling. You can create 2 to 3 concentric circles with the apricot halves, depending on their size, to create a visually appealing presentation.
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Bake: Place the tart in the preheated oven and bake for approximately 35 minutes, or until the crust is golden brown and the filling is set, with the apricots cooked to tender perfection.
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Cool the Tart: Once baked, remove the tart from the oven and allow it to cool on a wire rack. This step is crucial, as it allows the flavors to meld and the filling to firm up slightly.
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Prepare the Glaze: For the finishing touch, combine the apricot preserves and either water or white rum in a small saucepan. Bring the mixture to a boil, then strain it to remove any solids. If necessary, reduce the glaze over low heat until it thickens to your desired consistency.
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Glaze the Tart: While the tart is still warm, brush the hot glaze generously over the surface, ensuring that it glistens beautifully.
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Garnish: Finally, sprinkle the chopped reserved pistachios around the edges of the tart for a decorative touch and an added crunch.
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Unmold and Serve: Carefully unmold the tart from the pan as per your usual method, slice, and serve it as a delightful dessert that combines the richness of pistachios with the natural sweetness of apricots.
This Pistachio Apricot Tart is more than just a dessert; it’s a celebration of flavors that transports you to a gathering filled with laughter and good company. Each slice reveals a luscious pistachio filling complemented by the bright tartness of the apricots, making it a delightful addition to any dessert table. Enjoy it with a cup of coffee or tea, and watch as it becomes a favorite among your family and friends!
