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Apricot Tarts with Pistachios

From: Saveur
SERVES 8

2 cups flour
½ tsp. kosher salt
¼ tsp. baking powder
1 cup sugar
8 tbsp. unsalted butter, softened
2 tsp. vanilla extract
¼ tsp. almond extract
6 medium apricots, halved, pitted, and cut into 8 wedges each
Finely chopped pistachios, to garnish
Fleur de sel, to taste (optional)

Heat oven to 350°. Whisk together four, ¼ tsp. salt, and baking powder in a bowl; set aside. Combine ½ cup sugar, butter, and 1 tsp. vanilla in a bowl, and beat on medium-high speed of a hand mixer until pale and fluffy, about 4 minutes. Add dry ingredients and 3 tbsp. ice-cold water, and beat until just combined; transfer dough to a work surface, and form into a ball. Halve dough, and press each half into the bottom and sides of an 8" tart pan with removable bottom; refrigerate for 30 minutes. Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with dried beans. Bake until crust is set, about 20 minutes. Remove paper and beans; bake until crust is light brown, about 15 minutes. Let cool.

Combine remaining salt, sugar, and vanilla along with almond extract and apricots in a bowl, and toss until evenly combined. Decoratively arrange apricot wedges in each tart shell, and pour any juices left in bowl over tarts; bake until crust is golden brown and apricots are slightly caramelized, about 1 hour. Let cool completely, and then sprinkle with pistachios and fleur de sel, if you like.