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Blueberry Apricot Tart with Pistachio Crust

Course Dessert
Cuisine Vegetarian
Author Shelly Westerhausen


Pistachio Crust:

  • 1/2 cup chopped pistachios
  • 1 1/4 cup all-purpose flour
  • 1 stick butter , softened
  • 1/3 cup sugar
  • 1 teaspoon salt


  • 1/4 cup blueberries
  • 6 fresh apricots , sliced in half and pits removed
  • 1/2 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons honey
  • 1 large egg
  • 1 tablespoon flour


  1. For the crust: Pulse the pistachios in a food processor until finally ground (you want it to be the consistency of coarse flour but make sure to not pulse so much that the fats start breaking down into pistachio butter!).
  2. Add your flour and salt and pulse a few times until everything is combined.
  3. Use a stand mixer to beat the sugar and butter until creamed.
  4. Slowly pour in the flour mixture while the mixer is on medium low until the dough turns into a ball.
  5. Grease your pan and press your dough evenly along the bottom and sides of the pan.
  6. Transfer to fridge and let chill for at least 30 minutes.
  7. Preheat oven to 300 degrees and prick the crust all over with a fork. Bake for 40 minutes or until lightly browned. Remove from oven and let cool completely.
  8. For the filling: Arrange the apricots and blueberries in a single layer over the pie crust. Turn oven up to 350 degrees and whisk together the sour cream, vanilla, egg, honey, and flour. Pour into the pie crust and bake for 25 to 30 minutes.
  9. Remove from oven and let the pie cool completely before enjoying. Garnish with extra pistachios, if you'd like.