Recipe information
Yield
Makes one 9 x 17-inch tart
Ingredients
Preparation
Step 1
Process 1 cup nuts and the granulated sugar in a food processor to combine. Add the butter; process until a paste forms. Add the egg, vanilla, and salt; process to combine. Set aside.
Step 2
On a lightly floured surface, press the edges of both pastry sheets together to form one large sheet. Roll out to a 9 × 17-inch rectangle; transfer to a baking sheet. Spread the reserved pistachio mixture over the dough, leaving a 3/4-inch border.
Step 3
Position the rectangle so a short end is nearest you. Arrange the apricots on top in 4 vertical rows, alternating the direction in which apricots face from row to row. Fold in the edges of the dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes.
Step 4
Preheat the oven to 400°F. Whisk together the yolk and cream; brush the egg wash over the edges of the tart shell. Chop the remaining tablespoon nuts; sprinkle the nuts and turbinado sugar over the apricots. Bake, rotating the sheet halfway through, until the crust is deep golden brown and the fruit is juicy, about 35 minutes. Let cool on a wire rack.
Step 5
Meanwhile, heat the jam with 1 1/2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush the glaze over the fruit.
