Vegan Apricot Pistachio Tart

Hurry before they disappear: a delightful summer celebration of crispy pistachio-crust, rich pistachio-almond cream, and a crown of sweet apricots! Serve with pistachio ice cream, and you're hopelessly addicted🍑🍑

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Servings: 8

Ingredients Equipment Method Notes

Ingredients

MetricUS Customary

Crust

2 Tablespoon peeled pistachio
1 cup white spelt flour or all purpose flour 100 gram
1 cup almond flour 100 gram
1 Tablespoon roasted pistachio butter
2 Tablespoon olive oil
3 Tablespoon powdered sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
⅓ cup water add gradually

Pistachio Cream

¼ cup roasted pistachio butter
2-3 Tablespoon powdered sugar by taste
¼ cup almond flour
1 Tablespoon white spelt flour or all purpose flour
1-2 Tablespoon unsweetened plant based milk, or water add gradually, as needed
pinch salt

Apricot

3 Tablespoon almond flour
400-450 gram Ripe and sweet apricots, pitted and cut into quarters
2 Tablespoon granulated sugar (don't use powdered sugar!)

Glazing After Baking

1 Tablespoon Smooth apricot jam one tablespoon - no more!

Equipment

Tart Pan 10 Inch

Method

Crust

Preheat the oven to 180 degrees Celsius - 350 degrees Fahrenheit in fan mode
In a food processor, chop the pistachios into slightly coarse crumbs, add the rest of the dough ingredients: spelled flour, almond flour, pistachio puree, olive oil, powdered sugar, vanilla, salt, and water, and process until it forms into a dough.
Line a 22 cm greased tart pan (8.66 - Inch), base, and sides, and prick with a fork or wooden skewer.

Pistachio Cream

Put In a food processor: pistachio puree, powdered sugar, almond flour, white flour, plant-based milk, and salt until you get a smooth cream. Spread the cream on the dough.

Apricot

Sprinkle almond flour over the pistachio cream.
Arrange the apricot so the inside is up, starting at the outer side towards the center. Sprinkle sugar over the apricot with a teaspoon.
Bake in the center of the oven for about 45 minutes until the apricot is soft and the sugar caramelizes a little; Take out and let cool on a wire rack.

Glazing

Heat the apricot jam in the microwave for about twenty seconds until it melts; Mix and brush the apricots lightly; One Tablespoon of jam should be enough to brush all the apricots in the pan. Let cool to room temperature.

For Serving

Serve with pistachio ice cream, or vanilla ice cream, sprinkle with roasted and salted pistachios and serve.
The tart keeps in the refrigerator for several days.
Inspired by the recipe of the virtuoso pastry chef Bruno Albouze

Notes

Please note: It's crucial to use only ripe, soft, and sweet apricots - otherwise, you will get a very sour tart.

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