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Apricot Pistachio Tart
Summer tart with fresh apricots and pistachio cream, featuring a crisp sweet pastry. A delicious French pastry, perfect for sunny days.
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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.
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