Pistachio Apricot Tart Filling - pistachio

Method

• Prepare and chill 1 recipe of Sweet Tart Dough.
• Place pistachios in a saucepan and cover with water.
• Bring to a boil over medium heat, drain the pistachios into a strainer and pour into a clean kitchen towel.
• Fold towel over and rub pistachios to loosen the skins, then carefully separate the kernels from the skins and discard the skins.
• Set aside 1/4 cup of pistachios to chop for garnish, and place the rest of the pistachios and the sugar in a food processor fitted with a metal blade.
• Pulse on and off repeatedly until the mixture is finely ground, about one minute.
• Add the almond extract and one of the eggs, then pulse until the mixture becomes a smooth paste.
• Divide the butter into eight pieces then add to the work bowl and pulse until the butter is smoothly combined with the nut mixture.
• Scrape down the inside with a spatula, add the remaining egg and pulse until smooth.
• Allow the food processor to run for 30 seconds and scrape down the inside of the bowl.
• Add the flour and pulse until just incorporated, then set aside.
• Set a rack at the lowest level of the oven and preheat to 350F.
• Roll out the dough and line a chilled tart pan.
• Spread the pistachio filling on the dough.
• Arrange the apricots, cut side up, on the filling in 2 or 3 concentric circles depending on the size of the apricots.
• Bake the tart for about 35 minutes, until the crust and the filling are baked through and the apricots are cooked.
• Cool the tart on a rack.
• To make the glaze, bring the preserves and water or rum to a boil and strain.
• Reduce to thicken if necessary.
• Brush the hot glaze over the cooled tart, and edge with the chopped reserved pistachios.
• Unmold the tart as normal.