Apricot-Pistachio Tart
May, 2007

Serves 12 / Prep tip: Use less sugar if your apricots are perfectly ripe. Canola can substitute for coconut oil.

Nut Crust
1/4 cup date sugar
1/4 cup whole-wheat pastry flour
1/2 cup almond flour
1 cup ground almonds or hazelnuts
4 tablespoons coconut oil
1/8 teaspoon salt
1 1/2 tablespoons water
1/4 teaspoon lemon juice

1 1/2 pounds fresh apricots, pitted and halved (do not peel)
1/2-3/4 cup date sugar
1 teaspoon cinnamon
1/2 cup Yogurt Pastry Cream (link to sidebar)
2 egg yolks
1/2 teaspoon vanilla extract
1/4 cup chopped pistachios
Fresh lavender sprigs, for garnish


1. In a food processor, combine sugar, flours, ground nuts, coconut oil, and salt. Process 15–20 seconds, until mixture looks like wet sand. While machine is running, add water and lemon juice; process until mixture forms a ball.
2. Preheat oven to 400º. Press pastry crust onto the bottom of a 10-inch tart or springform pan and 2 inches up the sides; place on a baking sheet. Arrange apricots, cut side down, over crust. In a small bowl, combine sugar and cinnamon; sprinkle evenly over fruit. Bake for 15 minutes.
3. While tart is baking, in a medium bowl whisk together Yogurt Cream, egg yolks, and vanilla extract.
4. Remove tart from oven. Pour yogurt mixture evenly over fruit. Return to oven and bake until filling is firm and crust is a deep golden brown, about 30 minutes. (Apricots may shrivel slightly.) Remove from oven and let cool. Remove pan sides. Sprinkle with chopped pistachios and garnish as desired.


PER SERVING: 225 cal, 51% fat cal, 13g fat, 5g sat fat, 36mg chol, 4g protein, 24g carb, 3g fiber, 33mg sodium