Apricots are one of our absolute favorite stone fruits! And when they are in season, we always have them around to snack on and make delicious treats! These Apricot and Pistachio Tartlets are so beautiful and delicious and the perfect addition to your summer dessert table!
What the heck is Frangipane?
Frangipane is a soft almond custard-like filling of French origin that is so delicious in tarts and other pastries. It is quite easy to make, and doesn't require many special ingredients. Don't confuse it with marzipan! Although they both are almond flavored, marzipan is a thick almond sugar candy confection unlike the spreadable custard texture you get with Frangipane.
The version we have in this recipe incorporates pistachio. Pistachio and apricots are a great pairing and the pistachio frangipane for these tartlets brings this pairing to life. We used store bought pistachio paste in this recipe, but if you can't find it, here is a recipe for homemade pistachio paste.
Arranging the Apricots
We arranged the sliced apricots in a spiral for this recipe, but you can arrange them any way you wish from a simple fan of slices to more intricate designs. Feel free to get creative here!
Par-Baking the Crust
Par-baking the pastry is an important part of this recipe so that the base of the shell is cooked completely and won't get soggy.
A tip to lock in the moisture is an optional brush of warmed apricot jam onto the cooled tart shells after par-baking and before filling.
We hope that you enjoy this recipe for Apricot and Pistachio Tartlets! If you give them a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Looking for more recipes like this? Check these out:
- Pecan Tassies (Tarts)
- Strawberry Basil Cheesecake
- Passion Fruit Mini Pavlovas
- Meyer Lemon Lavender Curd
Apricot and Pistachio Tartlets
Sugar Crust Pastry
- ¾ cup (100 g) all-purpose flour (sifted)
- ¼ teaspoon Salt
- ¼ cup (60 g) unsalted butter cut in small cubes, MUST be cold
- ⅓ cup (40 g) confectioner’s sugar (option for a sweeter crust)
- 1.5 tablespoon (8 g) almond flour
- 1 egg
- Extra flour for dusting work surface
- 3.5 tablespoon (50 g) unsalted butter
- ½ cup (50 g) granulated sugar
- ½ cup (50 g) almond flour
- ⅓ cup (50 g) all-purpose flour
- 1 egg
- 2.5 tablespoon (25 g) Pistachio Paste
- ⅛ teaspoon almond extract for extra nutty taste
- 12 Fresh Apricots
- 2 tablespoon Apricot Jam (or honey)
- Start by making the sugar crust pastry, place the sifted flour, almond flour, confectioner’s sugar (optional), and salt into a food processor and pulse to combine.
- Add the cubed butter and pulse until the texture resembles a sand like texture.
- Add the egg to bind everything together.
- Lightly dust a clean, dry workspace and remove the dough from the mixer. It will be rather sticky.
- Form dough into a ball dusting with flour and wrap in plastic wrap and place in fridge for 1 hour to chill.
Make the Frangipane
- In a clean mixing bowl add butter and sugar and whisk until you have a light and fluffy mixture. Be patient it will take about 3-4 minutes.
- Next add the egg scarping the side when needed until combined. Once combined add the flour, pistachio paste, and almond extract. Mix for 30 seconds to ensure everything is well mixed, then pour into a piping bag and place in the fridge.
- Preheat the oven to 350°F and spray your oven proof tart molds with non-stick baking spray.
- After an hour of resting, remove the dough from the fridge and place on a lightly floured surface. The dough is very soft, so have extra flour close by if needed.
- Split the dough into 4 equal parts. Heavily dust a rolling pin with flour and roll out each piece of dough maintaining a uniform circular shape. Once rolled out, roll the dough around the pin (to help lift it into the mould without tearing). Lightly press down and make sure the dough is even and trim any excess dough around the edges.
- Line your molds with parchment and fill with dried beans or pie weights. Par-bake for 6-7 minutes. Then remove the beans and return the tarts to the oven to bake for another 2-3 mins. The crust should not be baked all of the way at this point. Remove from the oven and place on a cooling rack and allow to cool COMPLETELY before filling.
- Once the tart shells are cool, add the chilled frangipane to the par-baked shell. Fill each shell about ⅔ full. Wash and cut the apricots and arrange as you wish in the filling.
- Place the tarts back into the oven and cook for 10-12 mins.
- Remove from the oven and allow the tarts to cool on a rack for 5 minutes before removing from the molds. Then allow them to cool completely and brush over with some warmed apricot jam (or honey) to add shine. To add a pop of colour, add some pistachio crumb on top, whipped cream and a mint leaf.
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