Apricot Tart With Pistachios
Published July 7, 2021
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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.
Private Notes
Comments
Yummy and fairly simple to make. No filo at the grocery, so I used puffed pastry. Half recipe took 40 minutes in the oven.
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.
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.
I, too, used puff pastry instead of phyllo. It's incredible and easy!
Cooking time way too long. I cooked for 40 mins and almost burnt it.
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.