Apricot and Pistachio Tart

Unless you live in the Southwest or have an apricot tree in your garden, apricots in a state of perfect ripeness are difficult to find.

When apricots come into season, I usually buy the ones that have begun to soften slightly and close them in a paper bag at room temperature to ripen for a day or two before I use them. If the apricots remain excessively tart, I glaze them heavily with apricot preserves, below.

The best pistachios can be found in Middle Eastern grocery stores