Apricot Tart With Pistachios

By David Tanis

Published July 6, 2021

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1½ hours
Rating
4(347)
Comments
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Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.

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Ingredients

Yield:8 to 10 servings

  • 1 (16-ounce) package phyllo sheets, thawed (about 18 sheets)

  • ¾ cup melted butter

  • 1 cup/320 grams best-quality apricot jam, or use orange marmalade

  • ½ cup/50 grams chopped pistachios or walnuts

  • 8 large apricots (1 ½ pounds/680 grams), halved, pitted and cut into 6 wedges each (about 3 cups)

  • ⅓ cup/67 grams granulated sugar

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

54 grams carbs; 37 milligrams cholesterol; 385 calories; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 18 grams fat; 3 grams fiber; 186 milligrams sodium; 4 grams protein; 32 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.

  2. Step 2

    Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)

  3. Step 3

    Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.

  4. Step 4

    Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.

  5. Step 5

    Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.

  6. Step 6

    Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.

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Ratings

4 out of 5
347 user ratings
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Comments

Linda

Yummy and fairly simple to make. No filo at the grocery, so I used puffed pastry. Half recipe took 40 minutes in the oven.

nancy

This recipe made a much smaller tart than stated in the recipe. The directions aren’t clear on what size the phyllo sheet should be when building the tart. I bought a standard sized Athens Phyllo Dough 16 oz. package. My tart measures about 9 x 12 inches.

Margaret

I too used Athens sheets. There are two containers in the box. I used one which has about 18 sheets and overlapped 2 sheets for each layer so that they fit the width of the pan. The tart came out pretty close to the one depicted, tasted great.

Lynne S.

Any suggestions of flavorings/spices to add to this recipe? Since the combination of apricots and pistachios with philli dough sounds very Middle Eastern to me, I was thinking maybe cardamom or even a dash of rosewater.

Bonnie

I, too, used puff pastry instead of phyllo. It's incredible and easy!

ssk

Cooking time way too long. I cooked for 40 mins and almost burnt it.

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