Apricot and Pistachio Rustic Tart

July 21, 2019


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!


Rating: A-


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!


Find the Recipe Here.

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