📖 Instructions

1. First things first, let's make that beautiful crust! In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Make sure everything is evenly distributed, and dont skip the salt, it really enhances the flavors.
2. Now, cut in 1/2 cup (1 stick) of cold, unsalted butter into small cubes. Using a pastry blender or your fingertips (work quickly so the butter doesn't melt!), cut the butter into the flour mixture until it resembles coarse crumbs. You want to see little bits of butter still, about pea sized.
3. Add 4-6 tablespoons of ice water, one tablespoon at a time, mixing gently after each addition. The dough should start to come together, but don't overmix it! If you add to much water it gets really hard to work with, so be cautious here.
4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chill time is essential for a flaky crust. I once tried to skip this step and it was not pretty!
5. While the dough is chilling, let's prepare the apricot filling. Halve and pit about 1 pound of fresh apricots. If apricots aren't in season, you can use canned apricots, drained well. I really like fresh because their more firm.
6. In a medium bowl, toss the apricots with 2 tablespoons of granulated sugar, 1 tablespoon of lemon juice, and 1/2 teaspoon of almond extract. The lemon juice adds a nice tang and the almond extract complements the apricots beautifully.
7. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess dough from the edges. You can crimp the edges for a decorative touch, if you're feeling fancy.
8. Arrange the apricot halves in a circular pattern over the tart crust. Sprinkle 1/2 cup of chopped pistachios evenly over the apricots. These add a nice crunch and nutty flavor.
9. Bake for 35-40 minutes, or until the crust is golden brown and the apricots are tender. Keep an eye on it; ovens vary, and you don't want the crust to burn.
10. Let the tart cool completely on a wire rack before serving. Dust with powdered sugar, if desired. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. I think this it's best when served at room temperature.