Apricot and Pistachio Tart | RICARDO

Ingredients

• 1 cup (150 g) unbleached all-purpose flour
• 3 tbsp sugar
• 1 pinch salt
• 6 tbsp (85 g) cold unsalted butter, diced
• 1 egg, beaten
• 2 cans (425 ml each) apricot halves in light syrup
• 1/3 cup (70 g) sugar
• 1 1/2 tsp (7.5 ml) rose water
• 1 tsp (5 ml) lemon juice
• 3/4 cup (100 g) ground almonds
• 2 tbsp unbleached all-purpose flour
• 6 tbsp (85 g) unsalted butter, softened
• 3 tbsp (45 ml) pistachio cream (see note)
• 1 egg, at room temperature
• 2 tbsp shelled pistachios, chopped