Home All Recipes Apple and Pistachio Tarts with Yogurt and Brown Sugar

Apple and Pistachio Tarts with Yogurt and Brown Sugar

by roselevit

It’s getting increasingly difficult to cook and bake in quarantine. I’m trying to minimize grocery trips to once a week, but when I do grocery shop, many of the things I rely on, such as flour and eggs, are out of stock. I’m quarantining near a grocery that doesn’t carry many of the brands that I usually buy. I have plenty of ingredients to work with, but most of them aren’t especially inspiring: while I might eat toast and canned beans on my own, I want to post higher quality recipes on Stone Fruit. However, all the limitations on my cooking have resulted in more creativity, not less. Who knew it would take a global pandemic to really supercharge my creativity in the kitchen?

So, what can I do with ingredients like, say, honeycrisp apples, vanilla yogurt, all purpose flour, cinnamon, and pistachios? Bake tarts, of course! I figured this little experiment would be worth the precious flour and eggs that it would use up.

Since I’m not a master baker, I can’t yet pull recipes for different doughs out of thin air, so I based this tart recipe on one posted by King Arthur Flour (which is a surprisingly good source for baking recipes that I recommend you check out!). I stayed true to the dough recipe, but I switched up the filling to make use of the yogurt and pistachios I had, then added my own cinnamon sugar topping.

These tarts turned out absolutely amazing. I will definitely make these again, and it’s very likely that I’ll post a couple variations on them over the next few weeks. Though a little time-consuming, they’re so much easier than most other pastries – they require no rising or chilling time, they can be as messy as you want, and the dough comes together quickly with just a bowl and a hand mixer. Despite their ease, they’re impressive enough to serve to guests (or to stress-eat during quarantine)! They have a crisp cinnamon-sugar-dusted crust, a satisfyingly soft apple filling, some nuttiness from the pistachios (“oh yeah, I’m definitely getting the nuttiness”) and a layer of gooey yogurty goodness on the bottom.

Apple and Pistachio Tarts with Yogurt and Brown Sugar

Prep Time 1 hr
Cook Time 35 mins
Total Time 1 hr 35 mins
Servings 12 tarts


Tart Dough

  • 9 tbsp unsalted butter softened
  • 3 tbsp granulated sugar
  • 1/4 tsp salt
  • 2 large egg yolks
  • 2 1/2 cups unbleached all-purpose flour
  • 1/4 cup milk

Apple Filling

  • 2 medium-large honeycrisp apples peeled, cored, and diced into 1 cm pieces
  • 1/2 cup sweetened vanilla yogurt
  • 1/2 tsp cinnamon
  • 1/2 tsp lemon juice
  • 1.5 tbsp all-purpose flour
  • 1/4 cup raw unsalted pistachios shelled, roughly chopped


  • 1 egg beaten
  • 1 tbsp water
  • 1.5 tbsp brown sugar
  • 1/2 tsp cinnamon


  • Start by making the tart dough. In a mixing bowl, use a hand mixer or whisk to combine the butter, sugar, salt, and egg yolks until fluffy.
  • Beat in the flour and milk until well-combined.
  • Divide the dough into 12 approximately equal pieces. Roll each piece into a ball, flatten the balls into disks, and cover the disks with a damp towel while you prepare the filling.
  • In a medium bowl, stir together the yogurt, cinnamon, lemon juice, and flour. Add the apples and pistachios and stir until completely coated with the yogurt mixture. Set aside.
  • Preheat the oven to 375º F and line two baking sheets with parchment paper.
  • Dust a clean work surface with flour. Roll out each disk of dough until about 1/8 inch thick. They should be about 6 inches in diameter but don't have to be perfectly circular. It's alright if the edges crack – it just makes the tarts look more rustic.
  • Add about 1/4-1/3 cup of filling to the center of each tart, leaving plenty of room along the edges. Fold the edges up and over the filling, pleating the folds so they overlap.
  • For the topping, beat the egg with the water and brush over the tops of the crusts (not on any exposed filling). Mix the brown sugar and cinnamon in a small bowl, then sprinkle on each tart on top of the egg wash. Try not to get too much brown sugar on the parchment since it can burn.
  • Arrange six tarts on each prepared baking sheet. Bake for 10 minutes at 375º.
  • Turn the oven down to 350º and bake for an additional 20-25 minutes, or until the tops of the tarts are golden brown.
  • Serve warm with vanilla ice cream or whipped cream.

1 comment

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1 comment

Jamie Lin March 26, 2020 - 11:10 pm

Oh my, this looks so good! I will have to make these.


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