Apple & Pistachio Tart
User Reviews
4.9
Apple & Pistachio Tart
Description
The Apple & Pistachio Tart combines puff pastry with a pistachio cream filling and a colorful array of sliced apples arranged on top. Using a cinnamon sugar syrup glaze before baking enhances the sweetness and adds a subtle spice to the tart edges and fruit. The pastry is blind baked first to ensure a crisp base that holds the pistachio cream layer without becoming soggy. The thin apple slices bake gently, softening while maintaining their shape and color contrast. The result is a visually appealing tart with a blend of flaky, creamy, and tender textures.
This tart can be served as a dessert or a sweet snack. Its layered textures and gentle sweetness make it a good pairing with tea or coffee. The use of pistachio cream adds a nutty depth that sets it apart from typical fruit tarts.
The recipe suggests blind baking the pastry with ceramic beans or dried lentils to prevent bubbling, and the sugar syrup glaze brings a glossy finish. Cooling the tart after baking helps the layers set properly before serving.
Ingredients
- 1 puff pastry Jus Roll brand, roll
- 3-4 apple of different colors
- pistachio cream
- 1 tbsp sugar syrup
- 1/4 tsp cinnamon powder
Other:
- beans ceramic variety unclear
- Tart Tin 18 x 10 cm (4 x 7 inches)
Instructions
- Preheat the oven to 180 °C/ 356 ℉.
- Prepare the sugar syrup by adding 1 tablespoon of hot water to the sugar and whisk until the sugar dissolves and then stir in the cinnamon. Keep aside.
- Roll out your puff pastry and cut it to the size of your tart tin. Lightly grease the tart tin and line it with the cut pastry. Make fork indents down the middle of the tart. Place the leftover pastry back in the fridge.
- Fill the tart with ceramic beans or any dried lentils and blind bake the tart for 20 mins. Remove and allow to cool.
- Fill the tart with the pistachio cream creating an even layer.
- Slice the apples thinly and evenly into half moons and then fan out and carefully using a spatula place on top of the pistachio cream, repeat for all the apples, alternating the colours and filling in any gaps.
- Coat the apple slices and the pastry edge with the sugar syrup and bake for 20 mins at 180 °C (356 ℉) or until the tart is golden. Remove and allow to cool.
Notes
User Reviews
Overall Rating
4.9
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