1 kg apricots
For the sweet shortcrust pastry
100 g sugar
250 g flour
100 g melted butter
For the filling
250 g ricotta
20 g sugar
2 tablespoons pistachio powder
1/2 lime zeste
For the decoration
2 tablespoons crushed pistachio
Mix the pastry ingredients to form the pastry.
Let it rest in the fridge for 30 minutes (optional).
Spread it and move it in a baking tray. It will come off but you can form it straight in the tray.
Put it back in the fridge for 30 minutes (optional).
Add beans or weights on a baking paper on top of the tart.
Cook in preheated oven at 180C for 17 minutes. Even if it does not look cooked, stop it as it will harden when cooling down.
Remove the weights and baking paper, brush with a yolk and cook again for 3 minutes (optional).
Mix the filling ingredients.
Add them on the cooked pastry after it has cool down.
Add the apricots sliced in 6 pieces.
Sprinkle crushed pistachio before serving.