Apricot Tart With Pistachios
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 1(16-ounce) package phyllo sheets, thawed (about 18 sheets)
- ¾cup melted butter
- 1cup/320 grams best-quality apricot jam, or use orange marmalade
- ½cup/50 grams chopped pistachios or walnuts
- 8large apricots (1½ pounds/680 grams), halved, pitted and cut into 6 wedges each (about 3 cups)
- ⅓cup/67 grams granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
383 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 53 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 4 grams protein; 186 milligrams sodium
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.
Powered byPreparation
- 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.
- 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.)
- 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.
- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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.
Bellaverdi
Disclaimer: I am usually impatient with commenters who don’t really mostly follow the recipe. However, I was looking for a way to use up some long frozen filo sheets. I also had some long frozen peach slices. I prepared the filo layers as directed. I tossed the defrosted peach slices with a bit of brown sugar. Cooked as directed. Yummy!!
Keith
Delicious and seemingly fool- (at least this fool-) proof. Watch the oven temp — my crust was getting too brown at this temp for this duration. I got best results 25 degrees cooler for the last 30 minutes or so. And it’s a great use for all the leftover jams and preserves in the back of your fridge.
mike
REALLY this is easier tahn frozen puff pastry ? Think NOT. Yes it was good just as good as my puff pastry ones, but lot messier and took much longer
shoebender
Have made exactly as written several times and always delicious. This week our CSA assortment came with plums instead of apricots so made with plums, using tangerine marmalade as the base. OUTRAGEOUSLY good and the colors for presentation so beautiful.
Sumati
Would this work with apples? Stone fruit season is long gone, and I have a phyllo dough in the freezer! Maybe apple butter instead of jam...
RiverGirl
For the person who said 18 sheets was too many, the recipe doesn’t call for using all 18 sheets, just 9 of an 18 sheet package.
M scott
This got rave reviews at the neighborhood potluck. I made subtle changes. Added peaches to the apricots, and cashews to the pistachios but kept the amounts the same. I used peach and apricot preserves and I topped with chopped mint. Easy to make, presents really well.
P Bossany
Easy tart to make. I prefer less sweet so would use less jam and sugar. Nice served with crème fraiche or lightly whipped cream.
Ellen
Used the Athens phyllo dough so made a smaller tart than recipe stated. I thought it was a little fussy, having to brush butter on every layer (maybe next time I'll just use frozen puff pastry) but the end result was deliciously flaky and buttery so I guess it was worth it. I didn't have enough apricots so I threw on some frozen cherries as well. Made a great dessert!
Nina
We loved this. Made it with nectarines plus apricot jam. Used walnuts but pistachios would have been better. And sprinkled with granulated brown sugar, which worked really well. Will definitely make again, super simple and everyone loved it (which is hard to hit around here). Really good with ice cream, too. Plan to try with plums or cherries.
Taylor
I enjoyed this, however, it was a little too sweet for our tastes. Would have maybe been great with ice cream or a mascarpone cream to balance it out.
DGT
Are the pistachios supposed to be raw and unsalted? I assume so, but it's not clear in the recipe.
D.braun
Well, same issue: I have at least 1/3 cup melted butter left over and about 1/8 cup sugar. Also needed 6 apricots, not 8. Smells good… eager to try. Followed the recipe!
Chris
As highlighted by others, the tart I made was much smaller tha the one described in the recipe. Maybe differences in the size of the phyllo sheets? Using the size I hade (roughly 8x14) required less jam and sugar.
Nancy
Simple to make and loved being able to use seasonal fruit
MTupper
I cooked this replacing the Apricots with hotdog pieces, coated the top with a little mustard and ketchup. Finished off with some mozzarella cheese.
HB
That's thinking outside the box! I love it. Immediately, the add-on possibilities come to mind: chili, sauerkraut, relish.... I assume you didn't use the apricot jam; though, hmmm, that might also be interesting- sweet +savory.
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