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Apricot Crème Fraîche Tart topped with honey and pistachios served on a rustic wooden table.
Alyssa

Apricot Crème Fraîche Tart

This delicious tart features fresh apricots and a creamy custard filling in a gluten-free pistachio crust.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 people
Course: Desserts
Cuisine: American
Calories: 329
Ingredients Method Notes

Ingredients
  

  • 1/4 cup powdered sugar plus extra for sprinkling on the finished tart
  • 1/4 teaspoon fine sea salt
  • 3/4 cup all-purpose flour
  • 1/4 cup raw, unsalted pistachios plus a handful, chopped, for finishing
  • 6 tablespoons cold, unsalted butter cut into 1/2" chunks
  • 1/2 teaspoon almond extract
  • 1 pound small ripe but firm apricots
  • 3/4 cup crème fraîche
  • 1 large egg yolk
  • 2 tablespoons honey plus 1 or 2 more for drizzling over the finished tart

Method
 

  1. Position a rack in the lower third of the oven and preheat to 350º.
  2. In the bowl of a food processor, pulse the powdered sugar, salt and flour to combine. Add the pistachios, cold butter cubes, and almond extract, and pulse until the mixture just begins to clump together. Press the dough into the sides and bottom of an 8 or 9-inch tart pan.
  3. Prick the bottom of the crust all over with a fork. Freeze the crust until firm, about 15 minutes.
  4. Bake the unlined crust until dry and pale golden, about 15-18 minutes, rotating halfway.
  5. Halve the apricots and arrange them, cut side up, in the warm tart shell.
  6. Whisk together the crème fraîche, egg yolk, and honey. Pour the custard evenly over the apricots.
  7. Bake until the custard is set, about 50-60 minutes. Let the tart cool completely.
  8. Just before serving, drizzle additional honey and sprinkle with chopped pistachios. Serve wedges chilled or at room temperature.

Notes

This tart will keep in the refrigerator for up to three days.