Tarte with pistachio cream and apricots
Tarte (yes, it's correct to say it in the feminine) from the «simple and delicious» series. In apricot season, a great way to transform the crop into a delicious dessert. Maria Selyanina's recipe. The only caveat is that the dough is a bit difficult to work with and beginners can add a little more flour to make it easier to work with. The basket from this dough turns out very tasty, rolls out extremely thin and remains crispy even the next day. Unfortunately, I didn't have fresh pistachios, but ideally you can sprinkle them over the tarte, it will be brighter and more beautiful.
Constituents (for two large tarts):
sandy dough
- flour - 250 gr.
- cream butter - 150 gr.
- sugar powder - 95 gr.
- salt - 3 gr.
- almond flour - 30 gr.
- eggs - 60 gr. (1 large egg) .
Pistachio Baked Cream:
- cream butter - 120 gr.
- sugar - 120 gr.
- eggs - 110 gr.
- almond powder - 120 gr.
- flour - 60 gr.
- pistachio paste - 40 gr.
- fresh apricots - 300 gr.
- sugar powder, pistachios for decoration
Cooking tarte with pistachio cream and apricots:
In a bowl, sift the flour, salt, powdered sugar and almond flour and mix everything together.
Sift the flour, salt, powdered sugar and almond flour into a bowl.
Very cold butter, dice, add to the sifted dry ingredients and beat with a blender to make flour crumbs.
Add the egg to the crumbs and knead into a soft and elastic dough.
Roll the dough between two layers of baking paper and place in the refrigerator for at least an hour.
Then roll out again to a thickness of 2-3 mm, place in a mold and prick the bottom with a fork.
Bake in a preheated 160 degree oven until half cooked – about 10-15 minutes.
Meanwhile, prepare the cream. All the ingredients for it should be at room temperature. Rub the softened butter with the sugar until smooth.
Then add the eggs, almond powder, and pistachio paste and mix with a whisk without beating.
Sift the flour into the cream and mix everything until smooth.
Fill a pastry bag with cream and squeeze the cream into a half-baked shortbread dough basket so that it reaches halfway up its height.
If you don't have a bag, you can simply spoon the cream in and gently smooth it out.
Top the apricots cut into quarters (I didn't lay them out very tightly, but you can even overlap them). Sprinkle the apricots lightly with sugar to caramelize.
Bake at 180 degrees until done – about 20-30 minutes.
Sprinkle the finished tarts with chopped pistachios (fresh, not salted).
Sprinkle the tarts with chopped pistachios.
Happy appetite!
