Apricot and pistachio tarts

I think apricots and pistachios have a natural affinity. Eaten together they make for a beautiful combination – a mild sweetness from the nut paired with a fruit that’s not overly juicy but has a lovely sweet and slightly tart flavour. During summer, fruits are the guests at the table and I have to say that I’m never disappointed when I bake with fresh fruits – especially of the stone variety. Their juicy, tart-sweet taste is a delicious sign that summer has arrived.

To make the ground pistachio, I use a coffee bean / spice grinder to pulverise whole nuts, but you can sub in more ground almonds instead of the pistachios if you don’t have a grinder or small whizzer. You’ll need 8-12 fluted mini tart tins, with loose bottoms for this recipe, or one 25cm diameter fluted tart tin. Make the best of the season {running from May – September} and serve as dessert for an al fresco dinner party.

What alternative ingredients can I use?

I’ve included some alternative ingredients as some in this recipe might be a little more hard to find. A great resource for me is Sous Chef who stock hard-to-find ingredients!

• Flour: I use Shipton Mill’s white spelt flour in this recipe but this can be substituted with plain flour.
• Butter: make sure you are using pure butter rather than spread or margarine for the best pastry. Butter is 100% milk fats, whereas spreads and margarines contain vegetable oils (making them softer).
• Ground pistachios: feel free to switch these for almonds if they are easier to find – the tarts will still be delicious!
• Eggs: this recipe calls for two large egg yolks but if you only have medium eggs, still use two and add as much additional milk as necessary until the dough just comes together.
• Apricots: if you can’t get your hands on apricots, any other stone fruit will work beautifully – choose from peaches, nectarines, plums or even figs for the perfect pairing.
• Ricotta or mascarpone: crème fraîche or cream can be used to serve as well.
• Honey: I like to use blossom honey {linked below} but any clear, runny honey will work in this recipe.

What you’ll need to make this recipe

Apricot and pistachio tarts

Ingredients

For the pastry

• 250g white spelt flour
• Pinch of salt
• 90g cold unsalted butter, cubed
• 50g icing sugar, sifted
• 2 large free-range egg yolks
• Dash of milk {optional}

For the filling

• 200g unsalted butter, softened
• 100g ground almonds
• 100g ground pistachios + 50g roughly chopped for sprinkling
• 2 large free-range eggs, lightly beaten
• 200g honey
• Zest of one lemon, and half the juice
• 200g ripe apricots, halved and pitted
• Ricotta or mascarpone, for serving

Method

1. Sift the flour into a large bowl and add the salt and cubed butter. 
2. Using your thumb and forefinger, rub the butter and flour together until it resembles breadcrumbs.
3. Sift in the icing sugar and the egg yolk then knead lightly until a dough starts to form. 
4. N.B. You may need a dash of milk to bring it together. Add it very sparingly as you don’t want a sticky dough!
5. Remove from the bowl, shape into a ball, wrap in parchment paper and chill in the fridge for 30 minutes. 
6. Preheat the oven to 180C / 350F / Gas Mark 4 and pop a tray into the oven to warm up. 
7. Take your pastry out the fridge and roll it out onto a lightly floured work surface. Lift it up gently over your mini tart tins. The pastry may break up, so use your hands to press it evenly into the sides and base so there are no cracks. 
8. Prick the base of the tart with a fork, line with parchment paper then fill with baking beans. Refrigerate for 15 minutes.
9. Remove your {now hot} tray from the oven and pop the tarts onto the tray. Bake for 12 minutes, then remove the beans and paper and bake for a further 5-7 minutes until very lightly golden. 
10. Once ready, remove from the oven and leave to cool on the tray. 
11. Turn your oven down to 150C / 300F / Gas Mark 2.
12. In a large mixing bowl, cream the butter for 3-4 minutes using an electric whisk.
13. Add the ground almonds and ground pistachios, the eggs, honey, lemon zest and juice and whisk again until completely combined. 
14. Evenly divide the mixture between your tart cases using a spoon or piping bag, filling them two-thirds full.
15. Push an apricot half into the frangipane and sprinkle with a little of the chopped pistachios, before placing on a baking tray and baking in the oven for 20-25 minutes. 
16. Remove the tarts from the oven and leave to cool in their tins for 10-15 minutes before transferring to a wire rack to cool completely. 
17. Remove from the tins and serve with whipped ricotta or mascarpone.
18. Best eaten the day of, or the day after.