Apricot and Almond Tart with Pistachios
Ingredients
Sugar Crust Pastry
- 100 gr All-Purpose Flour (Sifted) 3/4 cup
- 1/4 tsp Salt
- 60 gr Unsalted Butter 1/4 cup
- 40 gr Icing Sugar 1/3 cup
- 8 gr Almond Meal 1.5 tbsp
- 1 small Egg About 20g
Frangipane
- 50 gr Butter 3.5 tbsp
- 50 gr Sugar 1/2 cup
- 50 gr Almond Meal 1.2 cup
- 50 gr All-Purpose Flour 1/3 cup
- 1 Small Egg
- 25 gr Pistachio Paste (Optional) 2 tbsp
Fruits and Garnish
- 12 Fresh Apricots
- 2 tbsp Apricot Jam
- Icing Sugar