This is a gorgeous, rustic Apricot & Pistachio Tart made with juicy sliced apricots and a rich homemade pistachio paste layered on top of a flaky, buttery vegan pie crust.
This tart is absolutely delightful to whip up in the summertime when apricots are at their ripest. You have the choice of making one big tart or, if you fancy it, eight smaller individual tarts, which are ideal for picnics or when you’re on-the-go because there’s no need for slicing them.
Recipe Tips:
The pistachio paste recipe below uses sugar, but if you want to sweeten it with maple syrup, you can use this almond paste recipe instead. Just exchange the almonds with pistachios.
And speaking of almond paste, although apricots and pistachios are a beautiful combination, if you prefer to, feel free to use almonds, or any other type of nut that you like, instead.
Want your tart to look absolutely drool-worthy? Here’s the secret that pastry chefs swear by to make those fruit pies and tarts go from good to jaw-dropping. Once your tart is out of the oven and smelling heavenly, give it a little extra love by heating up some jam until it’s all nice and gooey. Then, ever so gently, brush that sweet, sticky goodness all over the fruit. This jammy glaze make your pies look like they came straight out of a fancy bakery. You can choose a jam that matches the fruit in your pie. However, apricot or peach jam is always a fantastic choice. It adds that irresistible glaze without overpowering the colors, unlike those bold raspberry or blueberry jams would do. Trust me, once you try this trick, your tart game will never be the same. Enjoy!
This Apricot & Pistachio Tart is super yummy when served warm – maybe even with a scoop of vegan ice cream. You can also pop these tarts in the fridge and they’ll stay good for a few days. Honestly, I think they might even taste better the next day. The pistachio paste gets all chewy, and the crust stays super crispy. So good!
Apricot & Pistachio Tart
Ingredients
For the pistachio paste
- 1 cup pistachios
- ¼ cup organic cane sugar
- 2 tablespoons vegan butter
- pinch salt skip if you re using salted butter
For the tart
- ½ recipe Vegan All-Butter Pie Crust or vegan store bought crust
- 1¼ pounds apricots pitted and sliced into ¼ inch wedges
- ¼ cup apricot jam
- 2 tablespoons chopped pistachios for garnish
Instructions
For the pistachio paste
- Add the pistachios, sugar, butter and salt (if using) to the bowl of your food processor. Process until a smooth paste forms – this depends on the strength of your processor.
For the tart
- On a lightly floured surface, roll out the pie crust to roughly a 16 x 9 rectangle. If you prefer to make individual tartlets, divide the pie dough into 8 equal pieces and roll each one into a rectangle.
- Transfer the crust to a parchment lined baking sheet. Spread the pistachio paste evenly over the crust, leaving a ¾ inch border all around the edge.
- Arrange the apricots slices on top of the pistachio paste. Fold in the edges – this is a rustic tart, so no need to be prefect. Refrigerate for 15-20 minutes.
- Preheat the oven to 400℉.Bake the tart for about 30 minutes until the crust is golden brown.Cool on a wire rack.
- Gently heat the apricot jam for a minute so it loosens and melts a bit.With a pastry brush glaze over the apricots. Sprinkle with the chopped pistachios.
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