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Apricot and Pistachio Frangipane Tart

This lovely tart is so more-ish that its presence on your table will be as fleeting as is the season for fresh apricots! A buttery, shortbread-crisp crust sets off the unusual frangipane to perfection: while there’s no denying that the almond-and-stone fruit combination is always sublime, we’re delighted to report that pistachios are also a brilliant partner to apricots. Indeed, we left not one crumb on our plates!

Apricot and Pistachio Frangipane Tart

For the pastry

6¼ oz. all-purpose flour (1¼ cups plus 2 tbs.)
1¾ oz. ground almonds (½ cup)
4½ oz. chilled unsalted butter, cut into cubes (9 tbs.)
1 egg yolk
1¾ oz. golden caster sugar (scant ¼ cup)

For the frangipane

5¼ oz. golden caster sugar (¾ cup)
6½ oz. unsalted butter, softened (13 tbs.)
2 eggs (1 whole, 1 yolk)
1¾ oz. whole almonds, coarsely ground
5¼ oz. pistachios, coarsely ground
4-8 apricots, depending on size, halved and pitted
1 tbs. pistachios, roughly chopped

First, make the pastry. Sieve the flour, ground almonds, and a pinch of salt into a large bowl. Add the butter and lightly rub in with your fingers until you have no large lumps. Make a well in the center; mix the egg yolk and sugar together in a small bowl until the sugar is dissolved, then pour in to the well. Stir until the liquid is combined and you have a smooth, very soft pastry. Wrap in baking parchment and rest in fridge for 1 hour.

Roll the pastry between two sheets of baking parchment, then line a deep 9″ fluted tart tin with the pastry — you will need to work quite quickly when it comes up to room temperature. Don’t worry if it tears or breaks, just patch it up — it will knit together again when it bakes. Return the pastry case to the fridge while you make the filling. Heat the oven to 350F.

To make the frangipane, beat together the sugar and butter until fluffy, then add the egg, egg yolk, and ground nuts. Fill the tart case with the frangipane and top with the apricot halves. Press them into the frangipane and sprinkle with the chopped pistachios. Bake in the oven for 40-50 minutes until the pastry is crisp and golden and the frangipane is puffed and coloured.

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