Apricot Tart with Pistachio-Almond Frangipane

Name: Apricot Tart with Pistachio-Almond Frangipane
Yield: 10 to 12 Servings
Ingredients: 1 1/2 cups all purpose flour; 3 tablespoons sugar; 1/4 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 2 tablespoons chilled whipping cream; 1 large egg yolk; 1/2 cup shelled natural unsalted pistachios (about 2 ounces); 1/2 cup slivered almonds (about 2 ounces); 1/2 cup sugar; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 9 large apricots, halved, pitted; 1/3 cup apricot jam; 2 teaspoons water; Chopped pistachios

By Dede Wilson

May 31, 2002

Recipe notes