Pistachio and Orange Tart with Apricot Jam

Name: Pistachio and Orange Tart with Apricot Jam
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 6
Ingredients: Type 00 flour 1.67 cups; Pistachio flour 0.8 cup; Butter at room temperature 0.67 cup; Sugar ¾ cup; Eggs (about 1 medium) 1.75 oz; Orange peel (to grate) 1; Baking powder 1 ½ tsp; Fine salt 0.3 tsp; Apricot jam to taste; Butter to taste; Egg yolks to taste

it fr de es br

Vegetarian

Difficulty: Easy
Prep time: 45 min
Cook time: 35 min
Serving: 6
Cost: Average

PRESENTATION

Recipe by
Frau Knam

Picture this: a taste of Southern Italy right in your kitchen. We're talking about this super tasty pistachio orange tart, a delight straight from sunny Sicily. Honestly, it’s amazing. This dessert totally captures the Sicilian love for pistachios, blending them with the bright, refreshing zing of oranges. In this pistachio tart recipe, the crust gets a major upgrade with pistachio flour and orange zest. It's got a unique, tender texture and a citrusy kick. Really stands out, you know?

The heart of this tart is filled with a generous layer of apricot jam, adding a sweet and slightly tangy note that’s just perfect with the nutty crust. Some folks even whip up their own jam for this apricot jam tart—which is great—enhancing those fresh flavors and making it feel extra special. This crostata? Pretty much a staple at breakfast tables or as an afternoon snack across Sicily. And you know, Sicilian bakers are famous for their fine ingredients and traditional techniques.

A slice of this pistachio orange tart is amazing with your morning coffee or as a pick-me-up. For real, Sicilian bakers have been making these tarts forever. The combo of pistachio and orange is just way, way better under the southern sun. The frolla, or shortcrust pastry, is perfectly crumbly, while the jam inside stays moist and sticky—really, really good, just like a perfect fruit tart should be. Families often pass down their own versions of this pistachio tart recipe. Sometimes they swap in different homemade jams or tweak the amount of orange zest. Whether you go all out with homemade stuff or grab some quality store-bought jam, you end up with a golden brown, rustic-looking apricot pistachio tart. It’s comforting and, honestly, a bit fancy. Perfect for breakfast or a simple get-together with friends. Enjoy every bite of authentic Sicily.

INGREDIENTS

For the pastry (for a 9-inch pan): Type 00 flour 1.67 cups (200 g); Pistachio flour 0.8 cup (100 g); Butter 0.67 cup (150 g) - at room temperature; Sugar ¾ cup (150 g); Eggs 1.75 oz (50 g) - (about 1 medium); Orange peel 1 - (to grate); Baking powder 1 ½ tsp (7 g); Fine salt 0.3 tsp (2 g)

For the filling: Apricot jam to taste

For greasing and brushing: Butter to taste; Egg yolks to taste

Preparation

How to prepare Pistachio and Orange Tart with Apricot Jam

To make the pistachio and orange tart with apricot jam, start with the pastry: place the softened butter in a large bowl 1 along with the sugar 2 and salt 3.

Add the grated orange zest 4 and mix everything by hand. Once you have a homogeneous mixture, add the egg 6.

Mix well to completely absorb it 7, then add the flour 8 and baking powder 9.

Also add the pistachio flour 10 and knead again to incorporate the powders, first in the bowl and then on the work surface 11. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least a couple of hours 12.

After the resting time, lightly flour the dough and roll it out with a rolling pin 13 to about 1/8 inch thickness 14. Place a 9-inch diameter pan on the pastry and cut it so that it covers both the base and the edges 15.

Butter the pan and line it with the pastry, then trim the edges 16. Fill the tart with apricot jam 17 and level it with the back of a spoon 18.

Knead the pastry scraps again and roll them out to the same thickness, then cut out strips 19. Lay the strips first horizontally 20 and then diagonally 21, trimming the excess with a knife.

Finally, brush with the beaten egg yolk 22. Bake in a static oven at 350°F for about 35 minutes 23, then remove and let cool. Your pistachio and orange tart with apricot jam is ready to be enjoyed 34!