ingredients

750 g fresh apricots (or in syrup)
300 g puff pastry en bloc
40 g mixed pistachios
50 g chopped pistachios
10 g of almond powder
1 tbsp. to c. from kirsch
1 egg
50 g of soft butter?
50 g of sugar
25 g icing sugar

Steps

Step 1

In a salad bowl, beat the butter to smooth it in ointment.
Add sugar, egg, then almond and pistachio powders, kirsch, beat to smooth.

2nd step

Preheat the oven to 180 ° C (tea 4).
On a floured surface, spread the dough in a disc 2-3 mm thick.
Line a tart pan, or 6 to 8 tart molds.
Cut the excess by passing the roll on the mold.
Fold the edge of the dough a little outside all around.

Step 3

Cut the apricots in 2 and pit them.
Cut each half in 2 (or drain, dry the apricots on a cloth, cut them in 2).
Pour 3-4 mm cream of almond-pistachio on the dough.
Put the fruits nicely.
Bake for 35-40 minutes.
Leave warm, unmould. Sow the chopped pistachios and powder with icing sugar.

tips

My ideas

I use shortbread. I cover it with egg white, then I cover it with a thin layer of "very fine" semolina before pouring the cream of almond-pistachio.