Cost Breakdown

Critical Success Points

• • Do not overwork the dough to avoid it becoming elastic.
• • Allow the dough to chill thoroughly (refrigeration + freezing) before blind baking.
• • Blind bake the base at 160 °C to ensure a crisp crust.
• • Achieve a perfectly smooth pistachio cream.
• • Final bake at 170 °C so the apricots are tender without burning.

Safety Warnings

• • Handle the hot oven with kitchen gloves.
• • Use a sharp knife to avoid slipping.
• • Be careful of splattering melted butter.