Apricot Tart with Pistachios

Published July 7, 2021 | Total Time: 1½ hours

Introduction

This elegant apricot tart features a flaky, buttery phyllo dough base, generously spread with silky apricot jam, topped with juicy halved apricots, and sprinkled with crunchy pistachios. Baked to golden perfection, it balances sweet-tart flavors and textures, making it ideal for summer gatherings or as a showstopping dessert.

Ingredients

(For a 10×16-inch tart, using 9 layers of phyllo)

• Phyllo Dough: 1 package (16-ounce/454g) thawed phyllo sheets (≈18 sheets; ensure sheets are fully softened if stored frozen).

• Butter: ¾ cup (170g) unsalted butter, melted (plus extra for brushing).

• Apricot Filling:

• 1 cup (320g) best-quality apricot jam (or orange marmalade for a tangy twist).

• 8 large apricots (1.5 pounds/680g), halved, pitted, and cut into 6 wedges each (≈3 cups).

• Nut Topping: ½ cup (50g) chopped pistachios (or walnuts, if preferred).

• Sugar: ⅓ cup (67g) granulated sugar (for sprinkling).

Preparation Steps

Step 1: Preheat & Prep the Baking Sheet

• Preheat oven to 375°F (190°C). Line a 12×18-inch (30×45cm) rimmed baking sheet with parchment paper.

• Note: Ensure phyllo sheets are thawed (20–30 minutes at room temperature) to avoid cracking.

Step 2: Assemble the Phyllo Base

• Layer 9 phyllo sheets on the prepared baking sheet. For each sheet, brush generously with melted butter using a pastry brush, ensuring full coverage.

Pro Tip: If phyllo sheets are smaller than 12×18 inches, overlap 2–3 sheets per layer to cover the entire surface. The remaining phyllo can be wrapped in plastic and frozen for later use.

Step 3: Spread the Apricot Jam

• Dot the top phyllo layer with jam by the teaspoonful, then spread evenly with a spatula, leaving a 2-inch (5cm) border all around. This border will be folded over the filling.

Step 4: Add Pistachios & Apricots

• Sprinkle half the chopped pistachios over the jam layer. Arrange apricot wedges (skin-side down) in neat rows across the jam, filling gaps with remaining pistachios.

Step 5: Fold the Edges

• Gently fold the 2-inch border of phyllo over the apricot layer, pressing lightly to seal. Fold each side to form a 10×16-inch (25×40cm) rectangle. Brush folded edges with melted butter to ensure browning and adhesion.

Step 6: Finalize & Bake

• Sprinkle granulated sugar generously over the apricot surface and folded edges.

• Bake on the middle rack for 55–60 minutes, until the phyllo is deep golden and the apricots have softened with a slight glossy sheen.

• Remove from oven and cool on a wire rack for 15 minutes to set the filling. Slice into squares and serve warm or at room temperature.

Reader Tips & Adjustments

• Phyllo Substitute: Use 1 sheet of 9×12-inch puff pastry (doubled and baked for 35–40 minutes) if phyllo is unavailable.

• Fruit Variation: Swap apricots with plums, peaches, or nectarines for seasonal flexibility.

• Puffed Pastry Fix: Reduce baking time to 35–40 minutes for puff pastry (adjust based on thickness).

• Baking Time Shortcuts: If using puff pastry, a 40-minute bake often suffices.

Reader Reviews

• “Yummy and simple! Used puffed pastry—half the recipe took 40 minutes in the oven.”

• “Phyllo size confusion: Athens 16 oz. sheets work best—overlap 2 sheets per layer. Tart measured 9×12 inches, tasted fantastic.”

• “Pistachios > walnuts! Used maple sugar for a richer flavor, received compliments every time.”

• “Cooking time too long: 40 minutes max to avoid burning.”

Serve warm or at room temperature for a buttery, jammy, nutty delight! 🍰