Apricot and Pistachio Frangipane Tart

• plain flour↗175 g
• ground almond↗50 g
• cold unsalted butter125 g

  cut into cubes

• egg yolk↗1
• golden fine sugar↗50 g
• golden fine sugar↗150 g
• unsalted butter180 g

  softened

• eggs↗2

  (1 whole, 1 yolk)

• whole almond↗50 g

  coarsely chopped

• pistachios↗150 g

  coarsely chopped

• apricots4

  halved and pitted (optional peel removal)

• pistachio↗1 tbsp

  coarsely chopped

Step-by-step instructions

1. 1

   Prepare the dough. In a large bowl sift the flour, ground almond and a pinch of salt. Add the cold butter and quickly rub it in with your fingers until only crumbs remain. Make a well in the centre, whisk the yolk with the sugar until the sugar dissolves, and pour the mixture into the well. Mix until the dough comes together into a smooth soft mass. Wrap it in parchment and chill in the refrigerator for 1 hour.

2. 2

   Roll out the dough between two sheets of parchment, then place it into a deep 23 cm tart pan with fluted sides. Work quickly while the dough warms to room temperature. If it cracks, patch it – the seams will join during baking. Return the pan with the dough to the fridge while you prepare the filling. Preheat the oven to 180 °C (160 °C convection or gas 4).

3. 3

   For the frangipane, beat the sugar and soft butter until fluffy, then add the egg, yolk and ground almond. Spread the resulting mixture over the tart, smoothing it evenly. Arrange the halved apricots on top, gently pressing them into the cream, and sprinkle with coarsely chopped pistachios. Bake for 40–50 minutes until the crust is golden and the frangipane is risen and lightly browned.