Apricot Tart With Pistachios

By David Tanis

Published July 7, 2021

Apricot Tart With Pistachios
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1½ hours
Rating
4(336)
Comments
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Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.

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Ingredients

Yield:8 to 10 servings
  • 1(16-ounce) package phyllo sheets, thawed (about 18 sheets)
  • ¾cup melted butter
  • 1cup/320 grams best-quality apricot jam, or use orange marmalade
  • ½cup/50 grams chopped pistachios or walnuts
  • 8large apricots (1½ pounds/680 grams), halved, pitted and cut into 6 wedges each (about 3 cups)
  • ⅓cup/67 grams granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

383 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 4 grams protein; 186 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.

  2. Step 2

    Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)

  3. Step 3

    Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.

  4. Step 4

    Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.

  5. Step 5

    Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.

  6. Step 6

    Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.

Ratings

4 out of 5
336 user ratings
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Comments

Linda

Yummy and fairly simple to make. No filo at the grocery, so I used puffed pastry. Half recipe took 40 minutes in the oven.

nancy

This recipe made a much smaller tart than stated in the recipe. The directions aren’t clear on what size the phyllo sheet should be when building the tart. I bought a standard sized Athens Phyllo Dough 16 oz. package. My tart measures about 9 x 12 inches.

Margaret

I too used Athens sheets. There are two containers in the box. I used one which has about 18 sheets and overlapped 2 sheets for each layer so that they fit the width of the pan. The tart came out pretty close to the one depicted, tasted great.

Winship

I love this recipe!! Whole Foods carries organic fillo dough - brand is The Fillo Factory. I never use white sugar in any of my cooking. Granulated Maple Sugar works perfectly. I have made this tart over and over again with many different kinds of stone fruit and it always comes out perfectly and I receive many many compliments! P.S. I think pistachios are much better than walnuts.

Susan

We loved this recipe, then had extra apricots leftover, so made it with a mix of stone fruit, using puff pastry. fabulous. Puff pastry or phyllo are both easy and great.

E

Made with puff pastry, it's a delicious, not-so-sweet way to use farmer's market apricots. The puff pastry took about 45 minutes to bake fully.

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