Apricot tart with almond cream and pistachio.

Prepare the shortcrust pastry. In a bowl, mix the softened butter with the sugar using a spoon. Add the egg and mix again to incorporate it. Add the almond flour and the all-purpose flour in three additions, and work the dough until you obtain a smooth, non-sticky ball of dough. Do not knead for too long. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Meanwhile, prepare the almond and pistachio cream. In a bowl, mix the soft butter with the sugar using a spoon. Add the eggs and mix again to incorporate them. Add the almond powder and stir to achieve a smooth texture. Then do the same with the pistachio paste.

Prepare the apricots. Cut them in half, remove the pits, and then cut each half into two pieces.

Preheat the oven to 170°C, static heat.

Remove the dough from the fridge, flatten it, and line a 30 cm tart pan, preferably with a removable bottom.

Spread the almond-pistachio cream evenly on the bottom.

Add the apricot wedges, placing them on one side and arranging them in a circular pattern.

Bake and cook for 50 minutes or until the crust is golden brown and the cream is set.

To finish, remove the tart from the oven and let it cool completely. Then, unmold and sprinkle with powdered sugar and coarsely crushed pistachios before serving.