Indulge in the delightful combination of pistachio frangipane and apple rosettes in this crostata. The buttery crust provides the perfect base for the creamy, nutty filling, while the elegant apple rosettes add a touch of sweetness and visual appeal.
Ingredients: 1 store-bought pie crust. 100g ground pistachios. 100g almond flour. 100g sugar. 100g butter, softened. 2 eggs. 2 apples, thinly sliced. 2 tablespoons apricot jam.
Instructions: Preheat oven to 180C 350F. In a bowl, mix together ground pistachios, almond flour, sugar, butter, and eggs to make the frangipane filling. Roll out the pie crust and place it in a tart pan. Spread the frangipane filling evenly over the crust. Arrange the thinly sliced apples in a rosette pattern over the filling. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set. In a small saucepan, heat apricot jam until melted and brush over the top of the tart for a shiny glaze. Let the tart cool before serving. Enjoy!
Prep Time: 20 minutes
Cook Time: 35 minutes