Pistachio Apricot Tart

Pistachio Apricot Tart

For the dough:
Mix the butter, salt, confectioner's sugar and the almond flour.
Add the eggs and then the flour and mix till the dough is formed.
Wrap in plastic and chill for at least 2 hours or overnight.

For the pastry cream:
Pour the milk into a stainless steel saucepan with half the sugar and bring to a boil. In a bowl, beat the eggs with the rest of the sugar then add the flour and corn starch. Once the milk has boiled pour it into the egg mixture and stir with a whisk. Pour this back into the pot through a strainer and, stirring all the time, begin to cook under low heat till it boils. Once it has cooked for about two minutes and stir in the butter. Pour into a container and cover with plastic wrap. Let cool and refrigerate. This should be made the day before.

For the pistachio cream:
Mix the butter, confectioner's sugar and almond flour then mix in the egg. Add the pistachio flavor and then mix in the pastry cream.

Roll put the dough to about % inch thick and outline a tart mold.
Fill the mold halfway.
Place apricot halves on top of the cream and bake in a 180°C pre-heated oven for about 25 minutes till the top begins to brown slightly.
Let the tarts cool on a cooling rack and serve at room temperature.



  • 250gr. Butter at Room Temperature
  • 1/2 tsp. Salt
  • 200gr. Confectioner's Sugar
  • 60gr. Almond Flour
  • 2 Eggs
  • 450gr. Flour

Pastry Cream:

  • ½ liter Whole Milk
  • 3 Eggs
  • 100gr. Sugar
  • 25gr. Flour
  • 25gr. Corn Starch
  • 50gr. Butter

Pistachio Cream:

  • 125gr. Butter at Room Temperature
  • 125gr. Confectioner's Sugar
  • 125gr. Almond Flour
  • 1 Egg
  • 125gr. Pastry Cream


  • 2 bowls
  • 1 pot
  • 1 strainer
  • 4 tart molds
  • 1 rolling pin
  • 1 cooling rack