This colorful and delicious tart is stacked with fresh sliced strawberries.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Notes

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

Reviews (1)

52 Ratings
  • 5 star values: 10
  • 4 star values: 16
  • 3 star values: 20
  • 2 star values: 4
  • 1 star values: 2
Rating: Unrated
12/12/2011
I actully made a crust from scratch and it worked wonderfully! The pistachios I used were from ARO Pistachios, Inc. You can find them online at www.orandiranch.com. The best pistachios I've ever had! Happy Holidays!