Lemon Posset Tart + Apricot & Pistachio
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
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:
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2020/08/07/lemon-posset-tart-apricot-pistachio/