Shortbread Tart with Apricot and Pistachio

Prepare the shortcrust pastry. Pour the flour and powders into a mixing bowl. Make a well and add the butter. Mix with your fingertips. Incorporate the icing sugar, salt, egg yolk, and 30 ml of water. Shape into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 180°C (350°F).

Roll out the dough to a thickness of about 8 millimeters. Cover with parchment paper and ceramic beads. Bake for 20 minutes. Remove the beads and the parchment paper. Let the tart crust cool in the mold.

Prepare the filling. Wash the apricots, pit them, and cut them into quarters. Beat the egg yolks with the brown sugar and the cream. Add the pistachio paste. Whip to achieve a smooth mixture.

Place the apricot quarters on the tart crust and pour the pistachio mixture over them. Bake for 30 minutes. Once out of the oven, let cool, then unmold onto a plate.

To finish, blend the apricot jam and dilute it with 2 tablespoons of water. Warm the mixture and brush it over the tart before serving.