*This post is brought to you in partnership with Canon USA. All words and opinions are my own.
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 🙂
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!
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.
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!
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 =)
- 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
- FOR THE CRUST:
- Preheat oven to 350º.
- 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,
- and the vanilla extract, and pulse until the mixture starts
- to clump together. Place the crumbly mixture in an 8 or 9-inch tart pan
- with a removable bottom. Press the dough into the sides of the pan first,
- then the bottom, keeping an even thickness.
- Prick the bottom of the crust with a fork.
- Freeze the crust until firm, about 15 minutes.
- Place the tart pan on a baking sheet and bake the unlined crust until it is a pale golden brown
- around the edges, about 15-18 minutes.
- Remove and let cool completely.
- Make the filling.
- FOR THE FILLING:
- 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.
- Remove from heat and whisk in the lemon juice.
- Let cool for 15 minutes.
- Pour the mixture into the cooled tart shell.
- Slice the apricot halves into 3 slices per half and line the cream filled tart in concentric circles.
- Sprinkle the chopped pistachios over the top of the tart.
- Refrigerate for 2 hours, or until the cream filling firms up.
- Serve in slices.
- TO TOP: