Apricot-Pistachio Tart

Name: Apricot-Pistachio Tart
Yield: Makes one 9 x 17-inch tart
Ingredients: 1 cup plus 1 tablespoon unsalted pistachios, shelled and toasted; 1/2 cup granulated sugar; 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes; 1 large egg; 1 teaspoon pure vanilla extract; Pinch of salt; All-purpose flour, for dusting; 1 box (17 1/4 ounces) puff pastry, thawed; 1 1/4 pounds apricots (about 6), cut into 1/4-inch-thick wedges; 1 large egg yolk; 1 tablespoon heavy cream; 2 tablespoons turbinado or other raw sugar; 1/4 cup apricot jam

January 26, 2012

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