Cakes and Pastries Recipes - Apple and Apricot Tart, Almonds  Pistachio Cream Recipe

Ingredients

Serves 4

• 1 tbsp flour

• 2 Golden apples

• 5 1/2 oz apricots in syrup

• 2 oz apricot jelly

• 3/4 oz chopped pistachios

• Sweetened pastry:

• 8 1/2 oz flour

• 3 oz sugar

• 1 1/2 oz almond powder

• 1 small egg

• 4 1/2 oz soft butter

• Almond a la pistachio cream:

•  2 1/3 oz soft butter

• 2 1/3 oz sugar

• 2 1/3 oz almond powder

• 1 egg

• 1/3 oz pistachio paste or 2 to 3 drops pistachio extract

---

Method:

1. Preheat the oven to 350°F/180°C. Combine the flour, sugar and almond powder in a bowl. Make a well and in the center add the egg and the butter, cut into pieces. knead with your fingers until the dough is smooth. Let it rest for 2 hours.

2. Prepare the almond cream a la pistachio: mix the butter and sugar together with the almond powder. Combine with the egg ad the pistachio extract or paste. stir until the mixture is smooth.

3. Working on a floured countertop, roll out the dough until it is about 1/4 inch thick. Lien an 8 inch (20 cm) non-stick tart pan with it. Pour in the cream; it should fill the tart to a depth of about 1/2 inch (1 cm). Chill.

4. Core the apples, halve and peel them, and divide each apple into 12 slices. Arrange the slices in a circular pattern around the tarts perimeter. Place the drained apricot halves in the center. Bake for about 30 minutes. Take out of the oven, turn out and cool.

5. Coat the tart with apricot jelly, using a pastry brush. Before serving, sprinkle with pistachios.