Strawberry-Pistachio Tart

  • Prep:
  • Total Time:
  • Servings: 12
Strawberry-Pistachio Tart

Photography: Con Poulos

Source: Everyday Food, May 2011

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 1/2 pounds)
  • 1/4 cup apricot jam, warmed

Directions

  1. Preheat oven to 350 degrees. On a lightly floured work surface, roll out puff pastry to a 12-by-16-inch rectangle. Transfer to a parchment-lined rimmed baking sheet and trim to make a neat rectangle. Freeze until firm, 10 minutes. With a fork, prick pastry all over. To prevent pastry from rising, top with a sheet of parchment paper and stack another rimmed baking sheet on top. Bake until light golden, 20 to 25 minutes.

  2. Meanwhile, in a food processor, combine 1/4 cup pistachios and sugar and process until pistachios are finely ground. Sprinkle mixture on pastry, leaving a 3/4-inch border. Bake until pastry is deep golden and pistachio mixture begins to turn golden, 15 to 17 minutes. Roughly chop remaining 1/4 cup pistachios. Remove sheet from oven; arrange strawberries on pistachio mixture, overlapping slices. Brush berries and border with jam and sprinkle chopped pistachios on border. Serve warm or at room temperature.

Cook's Note

In place of the pistachios, you could use an equal amount of raw almonds.

Reviews

Be the first to comment!

Related Topics