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Recipe: Apricot and Pistachio Frangipane Tart

Unknown
  • 90 minutes
  • Serves

INGREDIENTS

190 g

all-purpose flour

70 g

butter, at room temperature

3

egg yolks

salt

2 tbsp

cold water (depending on how dry the dough is)

115 g

butter, at room temperature

95 g

muscovado sugar

100 g

pistachios, ground

2

eggs

60 milliliters

heavy cream

6

apricots, sliced

1

few mint leaves