Lemon Posset Tart + Apricot & Pistachio
Author: Kayley
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: one 8-9" tart
- 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:
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2020/08/07/lemon-posset-tart-apricot-pistachio/
3.2.2925