Apricot Tart with Montélimar Nougat

This delightful dessert combines the sweetness of apricots with the nutty flavors of pistachios and nougat, all nestled in a buttery pâte sablée crust. With a creamy almond-infused filling, this tart is sure to impress your guests and satisfy your sweet tooth. The combination of textures and flavors creates a harmonious balance that will leave you craving more. Follow this step-by-step guide to create a stunning Apricot Tart with Montélimar Nougat that serves eight lucky individuals. Let’s dive into the recipe and embark on a culinary adventure!

Serves: 8

INGREDIENTS:

FOR THE PATE SABLEE: 

• 30 unsalted pistachios, finely ground
• 1 1/2 cups flour
• 1 tablespoon confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 8 tablespoons butter, softened
• 1 egg

FOR THE FILLING AND FINISHING:

• 2 eggs
• 1/4 cup sugar
• 3/4 cup heavy cream
• 3 drops almond extract
• 2 cups canned apricots
• 1 cup nougat, broken into pieces
• Chopped pistachios for garnish

INSTRUCTIONS:

1. In a food processor, grind pistachios finely. In a wide bowl, sift them together with flour, salt, and confectioners’ sugar.
2. Mix in softened butter with your fingers, then add 1 egg and vanilla extract. Knead the mixture, working the dough with the heel of your hand, until it becomes smooth.
3. Gather the dough into a ball, cover it with plastic wrap, and chill it in the refrigerator for 30 minutes.
4. Roll out the dough and place it in a tart mold lined with parchment paper. Trim and crimp the edges of the dough. Prick the dough all over with a fork. Return the tart mold to the refrigerator.
5. Preheat the oven to 350°F (175°C).
6. In a bowl, beat 2 eggs with sugar until pale. Add heavy cream and almond extract. Set aside.
7. Bake the empty pie shell for 10 minutes. To keep it flat during “blind” baking, you can use a temporary filling of pie weights or dried beans on a layer of parchment paper.
8. In the prebaked shell, place a layer of apricot halves. Sprinkle the apricots with nougat pieces. Pour the cream mixture over the apricots, tilting the tart to distribute the mixture evenly.
9. Bake the tart for 10 minutes, then remove it briefly to decorate with a few pistachios. Return the tart to the oven and bake for an additional 10 minutes.
10. Once baked, remove the tart from the oven and allow it to cool before serving. You can garnish it with some chopped pistachios.

And there you have it—a delectable Apricot Tart with Montélimar Nougat that is as beautiful as it is delicious. The tender apricots, gooey nougat, and crunchy pistachios come together in every bite, creating a symphony of flavors and textures that will leave your taste buds dancing with delight. Whether you serve it as a stunning finale to a dinner party or enjoy it as a special treat for yourself, this tart is sure to be a crowd-pleaser. So gather your ingredients, roll out that buttery crust, and savor the incredible combination of apricots and Montélimar nougat in this exquisite dessert. Bon appétit!