Yotam Ottolenghi's apricot tart with pistachio frangipane

Name: Yotam Ottolenghi's apricot tart with pistachio frangipane
Cuisine: European, Mediterranean
Ingredients: 400g packet frozen shortcrust pastry, just thawed (we used Carême); Butter, to grease; 1/4 tsp orange blossom water (from specialty grocers); 1 tsp caster sugar; 100ml Sauternes (sweet French white wine, from bottle shops, substitute another light dessert wine); 1/2 lime; 1/4 tsp vanilla bean paste; 65g caster sugar; 6 medium (380g total) ripe apricots, halved and pitted; 100g raw unsalted pistachios, toasted in the oven at 170°C/150°C fan-forced for 10 minutes, until fragrant; 75g marzipan; 1 large egg, at room temperature, plus 1 yolk; 75g unsalted butter, softened; 50g caster sugar; 3 tsp cornflour; 1/2 tsp vanilla bean paste; 1/4 cup (55g) caster sugar; 1 tbs cornflour; 1 tbs plain flour; 4 egg yolks; 300ml milk; 30g unsalted butter

Instructions

"This tart requires a time commitment, but it pays back in complexity of flavour and by looking particularly impressive. It will make a remarkable dessert at the end of a lavish summer feast." – Yotam Ottolenghi Recipe note: Begin this recipe at least 5 1/2 hours ahead. You’ll need a 23cm loose-based tart pan.

Updated at: Fri, 26 Dec 2025 16:03:00 GMT