Pistachio apricot tart

Work the sugar dough (pâte sucrée) a little to make it pliable.

Roll the pastry out 3 mm thick, roll it over the rolling pin and unroll it over the greased pan; push it against the base with the fingers to form a right angle.

Trim the excess pastry overhanging the pan by hand for a clean edge.

Prick the tart shell lightly with a fork and freeze until ready to use.

Remove the apricot pits and cut each in two or four depending on size.

Almond pistachio cream: mix the softened butter with pistachio paste, sugar, almond meal and flour, then the eggs.

Spread the cream inside the frozen tart shell and scatter almond meal over it to hold the fruit juices.

Arrange the apricots and bake 25 minutes.

Top with sugar and bake 50 minutes more, until the fruit is cooked through.