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Ingredients

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon (2 grams) salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

1 1/2 pounds (680 grams) fresh ripe apricots (8 large or 14 small apricots)

1/3 - 1/2 cup (65 - 100 grams) granulated white sugar (or to taste)

1/8 teaspoon kosher salt

1/4 cup (25 grams) chopped pistachios or almonds

Description

This Beautiful, Rustic Looking Apricot Tart Combines A Buttery Crisp Pastry With Sweet And Juicy Wedges Of Apricot.

Joy Of Baking