Pistachio Cream Tart with Fresh Stone Fruit

Gluten-Free Pâte Sablêe (makes 1 10-inch tart crust)

INGREDIENTS

• 1 cup (120 grams) Bob’s Red Mill Gluten-free 1:1 or King Arthur Gluten-free All-Purpose Flour

• 1/2 cup (165 grams) almond flour

• 1/3 cup (40 grams) powdered sugar

• 1/2 teaspoon salt

• 1/2 cup (113 grams) unsalted butter or vegan butter, softened

• 1 large egg (room temperature), whisked together

INSTRUCTIONS

1. Add the gluten-free flour, almond flour, powdered sugar and salt to the bowl of a food processor. Process for 30 seconds to combine

2. Add in the butter and pulse 5 times

3. With the motor running, pour in the egg and process until dough forms together into a cohesive ball around the blade.

4. Scrape the dough from the bowl and place it in a piece of plastic wrap and form into a disk and wrap tightly.

5. Refrigerate for at least 2 hours, but preferably overnight, before use.

6. When ready to bake, remove dough from fridge and unwrap. Press dough evenly into a 10-inch tart pan, ensuring the sides are of consistent thickness. A smooth-bottomed glass may be helpful to smooth the surface of the dough and create a flush angle at the side of the pan.

7. Place the unbaked tart crust in the freezer and preheat oven to 350F. Once oven has reached 350F, line the crust with a piece of parchment paper and then add pie weights to fill (I use dry rice or beans), ensuring pie weights are pushed flush to the sides of the crust.

8. Bake for 20 minutes on the lower rack, then remove from oven to remove the parchment paper and pie weights. Bake for an additional 5 minutes without the parchment paper or pie weights (this achieves a partial blind-bake). If the edges start to brown at any point cover them with pieces of aluminum foil.

9. This recipe may be used for recipes that call for a full blind-baked crust as well. After removing parchment paper and pie weights, bake for an additional 10 minutes (instead of 5) to achieve a full blind-bake.

Pistachio Frangipane

• 180g shelled pistachios, plus extra (about 2, blitzed, to finish (optional)

• 70g ground almonds

• 70g Bob’s Red Mill Gluten-free 1:1 or King Arthur Gluten-free All-Purpose Flour

• 1/4 tsp salt

• 250g unsalted butter, at room temperature

• 250g caster sugar (or white sugar, processed for 30 seconds in a food processor)

• Finely grated zest of 2 lemons (2 tsp)

• 4 large eggs, lightly beaten

• 6 large ripe apricots or figs

INSTRUCTIONS:

1. Put the pistachios in the small bowl of a food processor and grind until fine but not oily

2. Transfer to a small bowl, and mix in the ground almonds, flour and salt

3. Put the butter, sugar and lemon zest in the bowl of an electric mixer with the paddle attachment in place

4. Cream on a medium speed for a minute or two, until light but not too fluffy, then turn the speed to low and gradually add the beaten eggs

5. Add the nut/flour mix, beat on a low speed until combined

Assembling the tarts:

1. Preheat oven to 375.

2. Using a spoon or rubber spatula, fill the par-baked crust with frangipane to about 80% up the sides of the pan

3. Slice fruit lengthwise about 90% through, fanning out the slices with the top remained intact.

4. Gently press sliced fruit evenly onto the top of frangipane in the shape of a circle, about 1 inch away from the sides of the crust. Place the remaining sliced fig onto the center of the frangipane.

5. Bake for about 40 minutes, or until the frangipane starts to brown at the edges but the middle is still slightly soft

6. Allow to cool for 10 minutes before removing from pan. Allow to cool for an additional 10 minutes before slicing to serve.