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Lemon Posset Tart + Apricot & Pistachio

August 7, 2020 by Kayley 6 Comments

*This post is brought to you in partnership with Canon USA. All words and opinions are my own.

Lemon Posset Tart + Apricot & Pistachio

Two things I love:

Big, fruit filled tarts and recipes that are not on my phone.

I’m going to level with you here. I refuse to buy an e-reader, if a book isn’t bound, I’m not reading it…and I love to read. Having a cookbook in my hand is another sensory pleasing must. So of course, I love to have a recipe right in front of my face when I’m baking. Canon’s PIXMA printer is making it oh-so-easy for me to print any recipe I want, anytime.

Head over here to learn more and print out a free Summer Recipes e-Book containing this recipe and other great recipes from ‘Canon in the Kitchen’ food bloggers 🙂

Lemon Posset Tart + Apricot & Pistachio

I am technologically challenged(an understatement), but even I was able to press a few buttons and have a little printed recipe card appear right in front of me…almost like magic. Thanks, of course, to wifi and a wireless printer like the Canon PIXMA. I do not need more complication in my life(who does?!), and this printer made things superisingly easy for me.

Much less complicated to use that this tart is to make!

Lemon Posset Tart + Apricot & Pistachio

As for the tart, it isn’t hard, but there are a few steps….as usual.

Fresh summer apricots need to be showcased in a way that preserves their delicate beauty, I feel, and this tart does the job.,

A buttery, perfectly crisp pistachio flecked crust houses the easiest and most luxurious cream filling you’ll ever make – a lemon posset. A posset is a chilled cream that is made by cooking cream and sugar for a few minutes, then adding in fresh lemon juice to thicken. When it chills, it’s firm, bright, and utterly perfect. Just right for wrapping around fresh apricots and smattering with pistachios.

Lemon Posset Tart + Apricot & Pistachio

Give yourself a few hours to make and bake the crust, then add the filling and chill.

This would also be marvelous with fresh peaches…I’m definitely giving that a go the next go-round!

Lemon Posset Tart + Apricot & Pistachio

A fun little gifting idea? Make someone this tart and print off the recipe to go with! They’d inevitably ask you for it anyway, so why not get ahead of yourself =)

Lemon Posset Tart + Apricot & Pistachio

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Lemon Posset Tart + Apricot & Pistachio

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Lemon Posset Tart + Apricot & Pistachio

 

Lemon Posset Tart + Apricot & Pistachio
 
Print
Prep time
2 hours
Cook time
20 mins
Total time
2 hours 20 mins
 
Author: Kayley
Recipe type: Dessert
Serves: one 8-9" tart
Ingredients
  • FOR THE PISTACHIO CRUST:
  • ¼ cup confectioners sugar
  • ¼ teaspoon salt
  • ¾ cup all-purpose flour
  • ¼ cup raw, unsalted, shelled pistachios
  • 6 tablespoons cold butter, cut into ½" chunks
  • ½ teaspoon vanilla extract
  • FOR THE LEMON POSSET FILLING:
  • 2 cups Heavy Cream
  • ⅔ cup Sugar
  • 2 Lemons, juiced
  • 6-8 apricots, halved, pitted
  • 2 tablespoons Pistachios, chopped
Instructions
  1. FOR THE CRUST:
  2. Preheat oven to 350º.
  3. Place the confectioners sugar, salt, and flour in the bowl of a food processor and pulse to combine. Add the pistachios, the cold butter cubes,
  4. and the vanilla extract, and pulse until the mixture starts
  5. to clump together. Place the crumbly mixture in an 8 or 9-inch tart pan
  6. with a removable bottom. Press the dough into the sides of the pan first,
  7. then the bottom, keeping an even thickness.
  8. Prick the bottom of the crust with a fork.
  9. Freeze the crust until firm, about 15 minutes.
  10. Place the tart pan on a baking sheet and bake the unlined crust until it is a pale golden brown
  11. around the edges, about 15-18 minutes.
  12. Remove and let cool completely.
  13. Make the filling.
  14. FOR THE FILLING:
  15. Place the cream and sugar in a saucepan and whisk over medium/high heat until it comes to a boil. Reduce heat and let simmer for 5 minutes.
  16. Remove from heat and whisk in the lemon juice.
  17. Let cool for 15 minutes.
  18. Pour the mixture into the cooled tart shell.
  19. Slice the apricot halves into 3 slices per half and line the cream filled tart in concentric circles.
  20. Sprinkle the chopped pistachios over the top of the tart.
  21. Refrigerate for 2 hours, or until the cream filling firms up.
  22. Serve in slices.
  23. TO TOP:
3.2.2925

 

 

 

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Filed Under: Desserts, Pies and Tarts, Seasonal/Summer

« Lemon Possets
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Comments

  1. Jenine says

    August 10, 2020 at 6:48 AM

    Oh my.. I am looking forward to our stone fruit season here in Australia so as to make this beauty… lI ove the use of pistachios added to the base for extra flavour too.. thanks. X.

    Reply
    • Kayley says

      September 13, 2020 at 5:39 PM

      Hope you get to try when all that stone fruit arrives!

      Reply
  2. Sabrina says

    August 15, 2020 at 2:02 PM

    beautiful, both the photographs and the tart, really like the pistachio crust too, and lemon is always one of my favority flavors, thank you

    Reply
    • Kayley says

      September 13, 2020 at 5:39 PM

      Thank you so much, Sabrina!

      Reply
  3. Lise Hoffman-McCabe says

    August 28, 2020 at 3:42 AM

    Just found your site and love what you are cooking up!

    Reply
    • Kayley says

      September 13, 2020 at 5:35 PM

      Thank you so much, Lise!

      Reply

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