Apricot-Pistachio Tart
Apricot-Pistachio Tart May, 2007 Serves 12 / Prep tip: Use less sugar if your apricots are perfectly ripe. Canola can
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Cooking tools:
- Food processor
- Tart pan
- Springform pan
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 1/4 cup date sugar
- 1/4 cup whole-wheat pastry flour
- 1/2 cup almond flour
- 1 cup ground almonds or hazelnuts
- 4 tablespoons coconut oil
- 1/8 teaspoon salt
- 1 1/2 tablespoons water
- 1/4 teaspoon lemon juice
- 1 1/2 pounds fresh apricots, pitted and halved (do not peel)
- 1/2-3/4 cup date sugar
- 1 teaspoon cinnamon
- 1/2 cup Yogurt Pastry Cream (link to sidebar)
- 2 egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pistachios
- Fresh lavender sprigs, for garnish
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