Pinterest hosts so many beautiful dessert recipes online, and when I was flicking through my feed I was instantly drawn to this Apricot Creme Fraiche Tart with Honey & Pistachios. Having grown up in the Middle-East, I feel as if I've developed a love for desserts that incorporates honey and pistachios into the mix.
This tart is very tangy and so I would recommend serving it with custard or a very creamy ice cream to take the edge of the sharpness.
Ingredients:
Pistachio Crust
85g Icing Sugar
1/4 Tsp Fine Sea Salt
260g Plain Flour
85g Unsalted Pistachios
85g Cold, unsalted butter, cut into chunks
1/2 Tsp Almond Extract
9 Inch Tart Tin with Removable Base
Apricot Crème Fraîche Filling
2 ½ punnets of Fresh Apricots
255g Crème Fraîche
1 Large Egg Yolk
2 Tbsp Honey
Decoration (Optional)
Handful of Pistachios
Waitrose Freeze-Dried Raspberry Pieces
1-2 Tbsp Honey
Icing Sugar
Method:
1) Preheat your oven to 175C / 350F.
2) In a food processor, pulse the icing sugar, salt and flour to combine. Add in the pistachios, cold butter cubes and almond extract and once again pulse to combine all of the ingredients together. This should create a crumb-like texture which you can then place into the 9 inch tart tin.
3) Press the dough into the sides of the tin first, then the bottom. Aim to have a completely even pastry filling throughout. If the dough is becoming a bit sticky, place in the fridge for around 10 minutes.
4) Prick the bottom of the crust all over with a fork and then place it in a freezer for 15 minutes.
5) Then, place the tart tin on a baking sheet and bake in the centre of the oven for 15-20 minutes until the crust looks dry and pale golden. If the sides begin to slip down, use the back of a spoon to push them back up. Check on the tart halfway through the cooking process and turn.
6) Halve the apricots and remove the pits. Arrange them cut side up in the warm tart shell in a circle, starting from the outside going inwards.
7) In a bowl, whisk together the crème fraîche, egg yolk and 2 tablespoons of honey. Pour the custard evenly over the apricots.
8) Bake the tart until the custard is set. This should take around 60 minutes and should be rotated halfway through cooking. Let the tart cool completely.
9) Prior to serving, top with chopped pistachios, freeze dried raspberries and a drizzle of honey.
This Tart can be stored at room temperature for 1-2 days, or up to a maximum of 7 days in the fridge.
Credit to: The Bojon Gourmet
