Apricot-Pistachio Tart

Preheat an oven to 400°F (200°C). Have ready a 10-inch (25-cm) square tart pan with a removable bottom.

On a lightly floured surface, roll out the puff pastry sheet into an 11-inch (28-cm) square and transfer to the prepared pan. Trim off the corners, then gather any dough overhang and press it into the sides of the pan to form a rim that is even in thickness. Using a fork, prick the bottom and sides of the dough. Place the tart shell in the freezer for 15 minutes. Remove from the freezer and bake until lightly golden, about 15 minutes. Let cool on a wire rack for about 30 minutes.

Meanwhile, in a bowl, stir together the apricots, sugar and orange liqueur. Let the mixture stand at room temperature for 15 minutes.

Spread the apricot preserves evenly over the bottom of the tart shell. Sprinkle the cinnamon, cardamom and 4 Tbs. (1 oz./30 g) of the pistachios over the preserves. Arrange the apricots, cut sides down, on top and drizzle with any juices remaining in the bowl. Sprinkle the remaining 2 Tbs. pistachios over the top.

Bake until the apricots are tender and the pastry is golden brown, 30 to 40 minutes.

Remove the tart from the oven and drizzle the honey over the top. Let cool on a wire rack for about 1 hour. (The tart can be baked up to 4 hours in advance and cooled, then tented with aluminum foil and stored at room temperature.)

When ready to serve, set the pan sides fall away, then slide the tart onto a serving plate. Serves 8.

Adapted from Williams Sonoma Luscious Fruit Desserts (Weldon Owen 2015)