Apricot and Pistachios Tart

with fresh apricots
With fresh apricots
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Ingredients

1 lb Apricots fresh, washed
1 sheet Frozen puff pastry
⅓ cup (45 g) Pistachio nuts unsalted shelled
2 tbsp Demerara sugar divided
2 tbsp Apricot jam
2 tsp Water hot

Nutritional information

314
сalories
19.3g
fat
32.5g
carbohydrates
4.3g
protein
0mg
cholesterol
135mg
sodium
Ingredients

Apricot and Pistachios Tart

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This Apricot and Pistachios Tart is super easy and one of my favorite recipes to make when the apricots are sweet and in season (and also on sale). Take a shortcut with store-bought puff pastry, and this simple but amazingly delicious fruit tart can be on the table in just about 40 minutes. You’ll love this simple and beautiful dessert! A flaky puff pastry topped with pistachios and fresh apricots and baked to golden perfection. These fruit tarts are best served warm with a scoop of vanilla ice cream.

Are you looking for more fresh apricot recipe ideas? Check out our Top 10 Fresh Apricot Recipes collection. You could also make these easy apricot bars, or if you are feeling fancy, make this glazed apricot breakfast bread for a weekend brunch with friends. 

To make the Apricot and Pistachios Tart, you will need the following ingredients:

Ingridiens for Apricot and Pistachios Tart

Steps to make Apricot and Pistachios Tart

1

Preheat oven and prepare baking sheet

5

Preheat the oven to 425 °F and line a baking sheet with parchment paper.

2

Prepare apricots

5

Halve the apricots and remove the pits. Cut the apricots into thin wedges.

3

Prepare puff pastry

3

Unfold the puff pastry sheet and cut it into 4 even rectangles. Transfer the pastry to the prepared baking sheet. Using a paring knife score a ½-inch border around the puff pastry edge without cutting all the way through. Poke the center with a fork.

4

Chop pistachios

2

Roughly chop ⅓ cup pistachios. Set aside half of the chopped pistachios and chop the remaining half into fine pieces.

5

Top puff pastry with pistachios and sugar

3

Sprinkle finely chopped pistachios and 1 tablespoon demerara sugar over the pastry, except the border.

6

Add apricots

3

Arrange the apricot wedges over the top and sprinkle with the remaining 1 tablespoon sugar and the reserved roughly chopped pistachios.

7

Bake

15

Bake for 15 minutes or until the pastry is puffed and browned lightly.

8

Prepare glaze

1

In a small bowl, stir together 2 tablespoons apricot jam and 2 teaspoons hot water.

9

Brush with glaze

3

Remove the baking sheet from the oven and brush the glaze over the apricots and pastry edges. Return to the oven and bake for another 2 minutes or until golden brown.

10

Serve

Serve the tarts warm with a scoop of vanilla ice cream.

This Apricot and Pistachios Tart is a truly low-effort summer dessert perfect for any occasion. We love seeing your baking posts, so share your pictures with us and tag #cookmerecipes on Instagram!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Gorgeous summer dessert! Easy, quick and yummy!

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