What an interesting combination for an easy weekend breakfast at home! Creamy pistachio frangipane, sweet and sour apricots, a buttery, sugary crust. So different and tasty! While I would consider Sainsbury’s Magazine’s Apricot and Pistachio Rustic Tart more of a galette, it’s right on the money in many other ways. Recipe and modifications below!
How to make it an A+: Use salted (and roasted is fine) pistachios to balance the already sweet and sour tart. The lemon zest, however, did not compliment the flavor palate, so I would omit completely. Also, in the US, I have a harder time finding blocks of puff pastry dough, so just stack two thawed sheets on top of each other and roll out as best you can! Enjoy!