APRICOT-PISTACHIO TART

Apricot-Pistachio Tart image

Yield serves 8

Number Of Ingredients 13

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1 cup plus 1 tablespoon unsalted raw pistachios, shelled and toasted (see page 343)
1/2 cup granulated sugar
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large whole egg plus 1 large egg yolk, for egg wash
1 teaspoon pure vanilla extract
Pinch of salt
All-purpose flour, for dusting
1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
6 apricots (1 1/4 pounds), pitted and cut into 1/4-inch-thick slices
1 tablespoon heavy cream, for egg wash
2 tablespoons turbinado or other raw sugar
1/4 cup apricot jam
1 1/2 tablespoons water

Steps:

In the bowl of a food processor, pulse to combine 1 cup pistachios and the granulated sugar. Add butter; process until paste forms. Add whole egg, the vanilla, and salt; process to combine.
On a lightly floured surface, roll out and trim dough to 17-by-9-inch rectangle. (If necessary, overlap edges of 2 smaller pieces to form a rectangle; brush overlap with water to seal, then roll out.) Transfer to a parchment-lined rimmed baking sheet. Using an offset spatula, spread pistachio mixture evenly over dough, leaving a 3/4-inch border.
Position short end of rectangle nearest you. Arrange apricots in 4 vertical rows atop pistachio mixture, alternating direction in which apricots face. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate or freeze until firm, about 30 minutes.
Preheat oven to 400°F. Whisk together egg yolk and cream; brush over edges of tart shell. Chop remaining 1 tablespoon pistachios; sprinkle pistachios and turbinado sugar over apricots. Bake until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
Meanwhile, combine jam with the water in a small saucepan. Cook over low heat, stirring, until loose, 2 minutes. Pass through a fine sieve into a bowl. Brush glaze over apricots. Serve tart warm or at room temperature.