Strawberry Pistachio Tart

May 15, 2011

My state no longer allows the selling of raw pistachios. They are now considered “unpasturized” (PLAYA WHAAAT?). So instead of the bright, green boarder of ground pistachios I envisioned on this tart, I created one that is mostly brown. Feh.


But it tasted good. It was a bit labor intensive to slice and arrange all those strawberries, and Lord knows I didn’t want to turn my oven on when it was 80 degrees outside, but this dessert was greatly appreciated by my friends. It is a light-tasting, springtime dessert. The brightness of the strawberries, the crunch of the toasted nuts, and the crisp puff pastry are just right for a springtime potluck. Winner.

STRAWBERRY PISTACHIO TART (from Everyday Food, May 2011)

Serves 12

I wouldn’t wait more than a few hours to eat this. My instincts tell me that it wouldn’t take long for the puff pastry to get soggy.

Ingredients

All purpose flour, for rolling

1 sheet frozen puff pastry, thawed

1/2 cup unsalted, shelled pistachios

2 tablespoons sugar

5 cups thinly sliced strawberries (about 1.5 lbs)

1/4 cup apricot jam, warmed

Recipe

Preheat oven to 350. Cover work surface lightly with flour. Roll puff pastry into 12 by 16 inch. Line baking sheet with parchment. Move puff pastry to baking sheet and trim edges to make them neat*. Place in freezer until dough is firm (about 10 mins).

Prick pastry all over with a fork. Place another sheet of parchment paper and then another baking sheet on top of the pastry to stop if from puffing too much in the oven. Bake until its lightly golden in color (20-25 mins).

While the pastry bakes, put 1/4 cup pistachios and sugar in a food processor. Grind until they are a fine, sand-like consistency. Sprinkle this all other pastry.

Return pastry to oven and bake until the pastry and pistachios turn a rich gold color (15 to 17 mins). Remove pastry from oven.

Roughly chop the rest of the pistachios. Arrange strawberries on the pastry in an overlapping pattern. Brush berries and the boarder of the pastry with jam, then sprinkle chopped pistachios on theĀ  boarder. Serve warm or at room temperature.

(To store tart, allow it to cool fully and wrap it tightly in plastic wrap. Leave at room temperature for up to one day).

I used turned the scraps into mini apricot chocolate pastries. I rolled them out, put a dab of leftover apricot jam and some dark chocolate in the center, folded them in half and pressed the edges together, brushed them with a beaten egg, sprinkled them with sugar, and baked them at 350 until they were browned. Deeelicious.

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