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Apricot & Tahini Pistachio Frangipane Tart

Apricot & tahini pistachio frangipane tart - a crisp press-in pastry from The Fearless Baker and a nutty, complex tahini frangipane studded with summer stonefruit. Feel free to substitute in another nut instead of pistachios, and try out other tin sizes as long as the area is roughly the same. 

Ingredients
Press-in Pastry
  • 113 g butter , softened
  • 50 g caster sugar (1/4 cup)
  • 1 large egg yolk
  • 210 g (1 3/4cup) flour
  • 1/2 teaspoon salt
  • 1 tablespoon water
Tahini & Pistachio Frangipane
  • 70 g tahini (1/4 cup, all scraped out)
  • 40 g butter , cubed
  • 150 g caster sugar (2/3 cup)
  • 80 g ground almonds (3/4 cup)
  • 100 g ground pistachios (scant 2/3 cup whole shelled, ground in a blender or food processor. You can also substitute any other nut of your choice)
  • 2 eggs
  • 1 teaspoon vanilla
  • pinch of salt
To construct:
  • 4-5 ripe apricots or other stonefruit
  • 8-12 cherries , or other berry or stonefruit
  • icing sugar to dust
  • greek yogurt or similar to serve
Instructions
Press in Pastry

  1. Grease a 4 x 14 inch (10 x 35cm) rectangular tart tin or similar sized pie or tart tins (you could also use small round tart tins here which I think would work well). Preheat the oven to 180°C.

  2. In a stand mixer fitted with the paddle attachment, or with an electric hand beater, cream the butter and sugar together until smooth, few minutes.
  3. Add the egg yolk and mix to fully combine.
  4. Add the flour and salt and mix to just combine.
  5. Add the tablespoon of water and mix until the dough is smooth, about another minute.
  6. Tip the dough into the tart tin and press in an even layer into the base and sides of the tart pan.
  7. Use a small knife to trim the edge of the dough flat to the tart tin, as seen in the video.
  8. Freeze tart shell for at least 15 minutes while you make the filling.

Tahini & Pistachio Frangipane
  1. In the same stand mixer, beat the tahini until smooth, 2 minutes. Gradually add the cubes of butter while mixing until fully combined.
  2. Add the caster sugar and beat until blended, 2 minutes. There is no need to cream until light here as you do not need to add air to the frangipane.
  3. Add the ground almonds, ground pistachios, eggs, vanilla and salt and mix to just combine.
  4. Get the tart shell from the freezer and spoon in the frangipane filling, spreading it in an even layer.
  5. Halve the apricots and cherries and distribute over the frangipane. Do not press them into the frangipane.

  6. Bake for 45-50 minutes at 180°C or until the tart crust is browned and the frangipane is just set in the centre. Cool for half an hour or so before removing from the tin. Dust with icing sugar just before serving. Best eaten at room temperature, with greek yogurt or ice cream on the side.