adapted from Martha Stewart

• 1 1/4 cups unsalted pistachios, chopped, divided
• 1/2 cup sugar
• 1 cube (stick) butter
• 1 egg
• 1 tsp vanilla
• Pinch of salt
• 1 1/4 pounds apricots (about 6), cut into 1/4-inch-thick wedges
• 2 tbsp turbinado sugar

Place 1 cup pistachios and 1/2 cup sugar in food processor. Process until pistachios are fairly well chopped. Add butter, egg, and vanilla, and process to a paste.

Roll out dough and line tart pan. Spread pistachio filling over pastry.

Top with quartered apricots.

Mix remaining 1/4 cup of chopped pistachios with the 2 tbsp turbinado sugar and sprinkle on top.

Refrigerate for 30 minutes.

Bake in a preheated 400°F oven for 35 minutes.