Apricot Pistachio Tarte

Crust:

1/3 cup flour

3 Tbsp sugar

1/4 teaspoon salt

1 stick of butter cut into 1/2 in pieces

1 large egg yolk

2 Tbsp chilled whipping cream

Filling:

1 cup shelled unsalted pistachios

1/2 cup slivered almonds

1/2 cup sugar

1/2 cup chilled unsalted butter cut into 1/2 in pieces

1/2 tsp almond extract

1 large egg

1 tsp vanilla extract

9 large apricot halved and pitted( substitute dried apricots 3/4 cup)

Glaze:

1/3 cup apricot jam

2 teaspoon water

chopped pistachios

Method:

Crust: Process flour , sugar, salt in a food processor then add the butter until it resembles a coarse meal. Add cream and egg yolk and press until well blended. Fold the dough into a ball and chill wrapped in saran wrap for one hour

Filling: Combine Pistachios, almonds and sugar and press in a food processor until finely ground. then Add the Butter and use the pulse on the food processor until mixed. then add the egg and the extract.

Preheat Oven to 375F and Roll out the dough into a taste pan, using a fork pierce the dough in multiple places and bake in the over for 18 minutes . Remove form oven and let it cool for 15 minutes,

Then Add the filling and arrange the apricot halves cut side down on top to the filling and bake for 55 minutes. Remove from oven and let it cool completely.

Glaze, Heat the jam with 2 teaspoons o water for 1 minute. statin and brush all over the tart. Sprinkle pistachios on top and serve at room temperature.

Anushner!