This one is a little spin on the Pear and Frangipane Tart I’ve posted up here quite a while ago. Adding pistachios to the classic frangipane recipe makes the flavour a bit richer and more complex, and apricots, when baked, become all lovely and slightly sour and like that a great contrast to the overall sweetness. As with most of my recipes I do like to use non-refined ingredients, but feel free to swap my more wholesome flours and sugars to whiter ones.
- 200 g whole wheat flour
- 50 g ground almonds
- 75 g sugar (i use coconut or rapadura, but you can use any type of sugar)
- a pinch of salt
- 125 g butter (cold, cut into little chunks)
- a bit of water if needed
- 100 g butter (room temperature)
- 80 g coconut sugar
- 50 g ground almonds (I prefer them not completely ground, so the frangipane is a bit crunchy)
- 100 g ground pistachios
- 1 tbsp spelt flour
- 1 egg
- A pinch of salt
- 12 ripe apricots
- Preheat the oven to 180°C..
- For the pastry, simply put everything in a self-standing mixer and put on high-speed and continue mixing until a ball is formed. If this doesn’t happen, add a tablespoon of cold water. Shape it like a loaf, and slice into 0,5cm thick slices.
- Butter the tin generously and start assembling the slices. Use them to cover the bottom and sides of the tin.
- Set the tin in the freezer for a few minutes until the oven temperature reaches 180°C.
- Bake the tart shell for 12 minutes, put out of the oven and set aside.
- For the frangipane filling put butter, sugar and the egg into a self-standing mixer, put on the highest speed and gradually add almonds, pistachios and flour until well combined. Set aside.
- Remove the pits of apricots and slice them in 6 wedges.
- Cover the baked shell with frangipane and arrange the apricots on top – there should be enough to cover the frangipane.
- Now you can play a bit with the remaining dough, you can make little »snakes« and make a pattern of your choice.
- Bake for another 40 minutes or until golden brown. It’s delicious on its own or with some apricot jam and creme fraiche.